Roasted Chicken Wraps with Black Bean Salsa and Guacamole

By oldbklady

Ingredients

• For the guacamole:
• 2 ripe avocados
• 1/4 c. yellow onion, finely chopped
• 1/4 c. cilantro, finely chopped
• 3 tbsp fresh lime juice
• 3/4 tsp kosher salt
• 1 jalapeño, seeded and finely chopped
• For the black bean salsa:
• 1 can black beans, rinsed and drained
• 1/4 c. diced red bell pepper
• 2 tbs red onion, finely chopped
• 1/2 ripe mango, cut into bite-size pieces
• 1 tbs chopped cilantro
• 1 gr onion, chopped
• 1 tbs jalapeño, finely minced
• 1 tbs olive oil
• 1/2 tsp kosher salt
• 1/2 cup canned corn
• 1 tsp ground cumin
• To assemble:
• 6 large whole wheat tortillas or wraps
• 2 roasted chicken breasts, diced or shredded*
• 4-5 cups baby spinach leaves

Details

Servings 6

Preparation

Step 1

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.