Bean & Salsa Chicken Wrap

By á-163259

The homemade black bean dip makes these bean & chicken wraps something special -- worth the extra steps and effort.

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Ingredients

CHICKEN WRAP:
1/2 cup black bean 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 romaine or whole fresh baby spinach leaves, shredded or torn
1 cup fresh cilantro, coarsely snipped
1/4 cup Old El Paso™ salsa
BLACK BEAN DIP:
1 tablespoon canola oil
3/4 cup onion, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 cup fresh cilantro, chopped
1 (15-ounce) can Progresso black beans
1/2 cup water
1 tablespoon lime juice
1 teaspoon chipotle chile pepper in adobo sauce, finely chopped
1/8 teaspoon salt

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from bettycrocker.com

Preparation

Step 1

Black bean dip:

In a small saucepan, heat canola oil over medium heat. Add onion, ground coriander, and ground cumin; cover and cook about 10 minutes or until very tender, stirring occasionally. Remove from heat; stir in fresh cilantro.

Transfer onion mixture to a blender or food processor. Add can of black beans, rinsed and drained, water, lime juice, chipotle chile and 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.

Wraps:

Spread black bean dip on one side of each tortilla. Top with chicken, romaine, cilantro, and salsa. Roll up tortillas. If desired, secure with toothpicks.