Roasted Chicken & Black Bean Salsa Wraps & Guacamole

These Yummy Chicken and Bean wraps are very easy to make and they are fabulous!  Make a double batch of the bean salsa so you can have another wrap tomorrow for lunch! Or try putting this Black Bean Salad mix wrapped up in the tortilla for a whole different kind of wrap!
 For the Guacamole:
  • 2 ripe avocados 
  • ¼ cup yellow onion, finely chopped 
  • ¼ cup cilantro, finely chopped 
  • 3 tbsp. fresh lime juice 
  • ¾ tsp. kosher salt 
  • 1 jalapeño, seeded and finely chopped 
For the Black Bean Salsa:
  • 1 can black beans, rinsed and drained 
  • ¼ cup diced red bell pepper 
  • 2 tbsp. red onion, finely chopped 
  • ½ ripe mango, cut into bite-size pieces 
  • 1 tbsp. chopped cilantro 
  • 1 green onion, chopped 
  • 1 tbsp. jalapeño, finely minced 
  • 1 tbsp. olive oil 
  • ½ tsp. kosher salt 
  • 1 cob corn, roasted, or ½ cup canned corn 
  • 1 tsp. ground cumin 
To assemble, you'll need:
  • 6 large whole wheat tortillas or wraps 
  • 2 roasted chicken breasts, diced or shredded* 
  • 4-5 cups baby spinach leaves 
To make the guacamole, split the avocados and remove the pits. Scoop the flesh into a medium bowl. Mash with a potato masher or fork until smooth. Add in the onion, cilantro, lime juice, salt, and jalapeño. Continue mashing until it has a fluffy, whipped texture. Adjust seasonings to taste.

To make the black bean salsa, combine all of the ingredients in a large bowl. Toss to combine and refrigerate for at least 1 hour to allow the flavors to mingle.

Briefly microwave the tortillas or wraps to warm them and make them malleable. Place a tortilla on a work surface and spread 2 tablespoons of guacamole on top. Add ¼ cup of the cooked chicken to the bottom third of the tortilla. Top with 3 tablespoons of the black bean salsa and a handful of baby spinach leaves. 

Roll the bottom edge up and over the fillings, fold the sides inward, and roll tightly the rest of the way, burrito-style. Place on a cutting board and slice diagonally. Serve with additional guacamole, sour cream, etc. 

*To roast the chicken breasts, preheat the oven to 375˚ F. Line a baking sheet with foil. Place the chicken breasts on the foil, and season with salt and pepper. Fold the foil over the chicken breasts to make a “packet”. Roast 30-40 minutes, or until the chicken is cooked through. Yield: 6 servings

Source: Annie's Eats

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