adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken Wrap with Black Beans and Pickled Red Onions
Chicken Wrap with Black Beans and Pickled Red Onions
0 Likes
Prep Time:
20 minutes
Total Time:
20 minutes
Flavorful chicken wraps - your new favorite quick and easy lunch!
Ingredients:
  • For the pickled onions
  • 3/4 cup distilled white vinegar
  • 1/2 cup water
  • 6 tablespoons granulated sugar
  • 1 teaspoon Kosher salt
  • 1 red onion, thinly sliced
  • For the avocado sauce
  • 1 ripe avocado, pitted and cut into chunks
  • 1 1/2 tablespoons lime juice
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon hot sauce, or to taste
  • For the wraps
  • 2 (10-inch) flour tortillas
  • 1/4 cup refried black beans
  • 1/4 cup shredded leftover homemade or store-bought roasted chicken
  • 1/4 cup shredded Cheddar cheese
  • 4 tablespoons avocado sauce
  • 2 tablespoons pickled onions, or to taste
  • 4 sprigs cilantro, leaves only
  • 1/4 cup shredded iceberg lettuce
Instructions:
  • Prepare the pickled onions by mixing vinegar, 1/2 cup water, sugar, and salt in a microwave-safe bowl. Microwave until sugar dissolves, then add the sliced onions and microwave for an additional minute. Let it cool for about 15 minutes before using.
  • Prepare the avocado sauce: In a blender or small food processor, combine avocado, water, olive oil, lime juice, salt, and hot sauce. Blend until velvety smooth, ensuring no avocado chunks are left behind.
  • Microwave the tortillas on a plate for about 1 minute until soft and opaque in spots.
  • Prepare the wraps: Place 1 tortilla on a cutting board. Spread half the beans in a line in the lower third of the tortilla, leaving a 2-inch gap at the bottom and sides. Add half the chicken, cheese, avocado sauce, pickled onions, cilantro, and lettuce. Fold the sides towards the center, leaving a 2-inch gap. Roll the tortilla tightly, encasing the filling. Repeat with the remaining tortilla and filling.
  • Slice the wraps in half diagonally with a large chef's knife and serve. Store any leftover pickled onions in the fridge for up to 2 weeks. Enjoy the recipe? Leave us a star rating below!

Similar Recipes