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Bean and Salsa Chicken Wrap
Bean and Salsa Chicken Wrap
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Prep Time:
20 minutes
Total Time:
30 minutes
Elevate your wraps with smoky Chipotle peppers in adobo sauce for a bold, flavorful bean dip.
Ingredients:
  • 1/2 cup Homemade Progresso™ Black Bean-Smoked Chile Dip (recipe below)
  • 4 7- or 8-inch whole wheat flour tortillas
  • 12 ounces cooked skinless chicken or turkey breast, chopped (about 2 1/3 cups)
  • 4 cups shredded or torn romaine or whole fresh baby spinach leaves
  • 1 cup coarsely snipped fresh cilantro
  • 1/4 cup salsa
Instructions:
  • Spread a generous amount of the flavorful Black Bean-Smoked Chile Dip on one side of each tortilla. Layer on the chicken, crisp romaine lettuce, fresh cilantro, and a spoonful of zesty salsa. Roll up the tortillas into delicious wraps. For added convenience, use toothpicks to secure them if desired.
  • In a small saucepan, warm 1 tablespoon canola oil over medium heat. Cook 3/4 cup finely chopped onion with 1 teaspoon ground coriander and 1 teaspoon ground cumin covered for about 10 minutes until very tender, stirring occasionally. Stir in 1/4 cup fresh cilantro. Transfer mixture to a blender. Add one 15-ounce can black beans, rinsed and drained, 1/2 cup water, 1 tablespoon lime juice, 1 teaspoon chopped chipotle chile pepper, and 1/8 teaspoon salt. Blend until almost smooth. Serve immediately or refrigerate for up to 3 days. Makes 1 2/3 cups.

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