Bean and Salsa Chicken Wrap

Name: Bean and Salsa Chicken Wrap
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 946 milliliters shredded or torn romaine or whole fresh baby spinach leaves; 118 milliliters Homemade Progresso® Black Bean-Smoked Chile Dip (recipe below); 237 milliliters coarsely snipped fresh cilantro; 16 servings 4 7- or 8-inch whole wheat flour tortillas; 59 milliliters Old El Paso® salsa; 552 milliliters 12 ounces cooked skinless chicken or turkey breast, chopped (about

Bean and Salsa Chicken Wrap might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 109g of protein, 16g of fat, and a total of 841 calories. This recipe covers 51% of your daily requirements of vitamins and minerals. Head to the store and pick up turkey breast, bean-smoked chile dip, flour tortillas, and a few other things to make it today. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes. It is an expensive recipe for fans of Mexican food. It is a good option if you're following a dairy free diet.

Instructions

Spread Black Bean-Smoked Chile Dip on one side of each tortilla. Top with chicken, romaine, cilantro, and salsa.

Ingredients you will need

Cilantro

Tortilla

Whole Chicken

Romaine

Dip

Chili Pepper

Salsa

Roll up tortillas. If desired, secure with toothpicks.

Ingredients you will need

Tortilla

Roll

Equipment you will use

Toothpicks

Black Bean-Smoked Chile Dip: In a small saucepan, heat 1 tablespoon canola oil over medium heat.

Ingredients you will need

Canola Oil

Chili Pepper

Dip

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Ground Coriander

Ground Cumin

Onion

Remove from heat; stir in 1/4 cup snipped fresh cilantro.

Ingredients you will need

Fresh Cilantro

Transfer onion mixture to a blender or food processor.

Ingredients you will need

Onion

Equipment you will use

Food Processor

Blender

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.

Ingredients you will need

Chipotle Chiles

Adobo Sauce

Black Beans

Lime Juice

Water

Salt

Serve immediately, or cover and chill for up to 3 days. Makes 1 2/3 cups.

Equipment

Ingredients

Servings:

946milliliters

shredded or torn romaine or whole fresh baby spinach leaves 118milliliters

Homemade Progresso® Black Bean-Smoked Chile Dip (recipe below)237milliliters

coarsely snipped fresh cilantro 16servings

4 7- or 8-inch whole wheat flour tortillas 59milliliters

Old El Paso® salsa 552milliliters

12 ounces cooked skinless chicken or turkey breast, chopped (about

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.