4 boneless skinless chicken breast halves

1 tsp. ground cumin

1 tsp. chili powder

 Cayenne pepper sauce, to taste

1 T. extra-virgin olive oil

1/2 medium Spanish onion, chopped

2 garlic cloves, minced

1 (15 oz. ) can black beans, rinsed and drained

3 T. smoky barbecue sauce

 Kosher salt

 Cracked black pepper

1 romaine lettuce, heart shredded

6 green onions, thinly sliced

2 tomatoes, seeded and chopped

4 (10-12 inch) flour tortillas

 

Rub chicken with cumin, chili powder, and cayenne sauce. Heat griddle pan over high heat; cook chicken breasts 4 minutes on each side; remove from heat. While the chicken is cooking, heat a skillet over medium-high heat; add olive oil to the pan. Add in onions and garlic; cook about 5 minutes or until soft. Add in beans and barbecue sauce; stir to combine. Chop cooked chicken breasts and drop into barbecued beans; heat mixture through; season with salt and pepper to taste. Pile chicken and beans onto tortilla; top with lettuce, green onions, and tomatoes; wrap and roll. Serve with chips and salsa.