Lunch Wrap Recipe

In a medium bowl combine rinsed black beans, corn, quartered tomatoes, diced red bell pepper and chopped cilantro.

Add lime juice, ground cumin, salt, black pepper and finely minced jalapeño if using. Stir to combine and taste; adjust salt or lime as needed. Refrigerate while you prepare the rest (best if allowed 15–30 minutes to meld).

Whisk together mayonnaise, buttermilk, sour cream, ranch seasoning, hot sauce, chipotle (if using), garlic powder and salt until smooth. Taste and adjust hot sauce or buttermilk for desired heat and pourability. Refrigerate until assembly.

Prepare chicken

If using chicken breasts, slice them horizontally to create thinner cutlets (about 1/2" thick) or pound to even thickness. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper and 1 tbs olive oil.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Grill chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C). Remove and rest 5 minutes, then slice thinly against the grain.

Coat chicken

Slice chicken into thin cutlets or strips. Season cutlets with 1/2 tsp salt and 1/4 tsp black pepper. In one bowl pour 1/2 cup buttermilk. In another bowl whisk together flour, cornstarch, paprika, onion powder, garlic powder and baking powder.

Dip each piece of chicken into buttermilk, then dredge thoroughly in the flour mixture, pressing to adhere.

Heat 1" depth of vegetable oil in a heavy skillet over medium-high heat to 350°F (175°C). Fry chicken in batches 3–4 minutes per side until golden brown and internal temp is 165°F (74°C). Drain on a wire rack or paper towels.

Pat steak dry, season with 1/2 tsp salt, 1/4 tsp black pepper and 1 tbs olive oil. Heat a skillet or grill pan over high heat until very hot. Sear steak 3–5 minutes per side depending on thickness for medium-rare to medium. Let rest 5 minutes, then slice thinly against the grain.

Warm tortillas briefly in a dry skillet or microwave (10–15 seconds) to make them pliable.

Lay each tortilla flat. Spread about 1.5 tbs of spicy ranch in a horizontal line down the center of each tortilla.

Place 2 lettuce leaves over the ranch, then add a generous spoonful (about 3–4 tbs) of black bean salsa on top of the lettuce.

Arrange 3–4 oz of your chosen protein (sliced grilled chicken, fried chicken strips, or sliced steak) over the salsa.

Sprinkle about 1/4 cup shredded cheddar-jack cheese and scatter a few thin slices of tomato and a few thin rings of red onion over the protein.

Fold the bottom edge of the tortilla up over the filling, fold in the sides, and roll tightly to form the wrap. If desired, grill the wrapped seam-side down in a skillet for 1–2 minutes per side to seal and crisp slightly.

Slice each wrap in half on the diagonal and serve immediately with extra spicy ranch or remaining black bean salsa on the side.