Pinch or two of cayenne, if you'd like a bit of heat
2Tbspolive oil
4boneless chicken breasts
To prepare:
8largewhole wheat tortillas
Spring Mix or Mixed Greens
Miscela Black Bean
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Instructions
Combine all the spices for the Southwest Rub in a small bowl. Stir together, then add olive oil and stir in to a paste. Rub paste on the boneless chicken breasts. Place on a plate, cover with plastic wrap and refrigerate, allowing them to marinate for 30 minutes-2 hours.
Heat a non-stick skillet over medium heat on the stove-top (or add a splash of oil to a regular skillet). Cook chicken breast, turning every few minutes, until cooked through and well browned on the outside. At this point you can allow to cool slightly then cover and refrigerate to use from the fridge later or use immediately.
To serve, place tortilla in a non-stick skillet or grill pan over medium heat until starting to brown in spots. Remove to a cutting board. Place a heap of lettuce mix in the centre. Top with slices of chicken, then spoon several tablespoons of the Miscela Black Bean over-top. Roll up and enjoy! (Note: Work quickly to fill after heating the tortilla, so it doesn't cool and stiffen up too much and make it hard to roll).