Best Bean Salsa Chicken Wrap Recipes

BEAN AND SALSA CHICKEN WRAP

Bean and Salsa Chicken Wrap image

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.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 6

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

Steps:

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.
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.

Nutrition Facts : Calories 320, Carbohydrate 24 g, Cholesterol 70 mg, Fat 1/2, Fiber 13 g, Protein 38 g, SaturatedFat 2 g, ServingSize 1 wrap, Sodium 610 mg, Sugar 2 g, TransFat 0 g

BEAN & SALSA CHICKEN WRAP RECIPE - (4.3/5)

Bean & Salsa Chicken Wrap Recipe - (4.3/5) image

Provided by á-163259

Number Of Ingredients 18

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

Steps:

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.