Bean and Salsa Chicken Wrap

Give Mexican-inspired wraps a welcome smokiness with Chipotle peppers in adobo sauce. The canned, smoked jalapeño peppers, packed in a tomato-vinegar sauce, lend the blender bean dip a robust flavor.

LiveBetterAmericaRecipe by LiveBetterAmerica

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20 minutes

30 minutes

4 servings



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Nutrition Info

  • 1 Serving
  • 320
  • 10g
    (Saturated Fat 2g, Trans Fat 0g)
  • 70mg
  • 610mg
  • 24g
    (Dietary Fiber 13g, Sugars 2g)
  • 38g
  • Percent Daily Value*
  • 110%
  • 35%
  • 15%
  • 20%
  • Exchanges
  • 1/2
  • 4 1/2
  • 1 1/2
  • 1/2
  • Carbohydrate Choices
  • 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

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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 Old El Paso® salsa

Directions

  1. 1Spread Black Bean-Smoked Chile Dip on one side of each tortilla. Top with chicken, romaine, cilantro, and salsa. Roll up tortillas. If desired, secure with toothpicks.
  2. 2Black Bean-Smoked Chile Dip: In a small saucepan, heat 1 tablespoon canola oil over medium heat. Add 3/4 cup finely chopped onion, 1 teaspoon ground coriander, and 1 teaspoon ground cumin; cover and cook about 10 minutes or until very tender, stirring occasionally. Remove from heat; stir in 1/4 cup snipped fresh cilantro. Transfer onion mixture to a blender or food processor. Add one 15-ounce can Progresso® black beans, rinsed and drained; 1/2 cup water; 1 tablespoon lime juice; 1 teaspoon finely chopped chipotle chile pepper in adobo sauce; and 1/8 teaspoon salt. Cover and blend or process until nearly smooth. Serve immediately, or cover and chill for up to 3 days. Makes 1 2/3 cups.

Categories: Main Dishes, Chicken

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