Bean and Salsa Chicken Wrap

Bean and Salsa Chicken Wrap

Photo by Barb D.

  • Prep Time


  • Total Time


  • Servings



  • ½

    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 2⅓ cups)

  • 4

    cups shredded or torn romaine or whole fresh baby spinach leaves

  • 1

    cup coarsely snipped fresh cilantro

  • ¼

    cup Old El Paso® salsa


1. Spread 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. Black 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.


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