Bean and Salsa Chicken Wrap

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.


4 servings (1 2/3 cup dip)


1/2 cup Homemade Black Bean-Smoked Chile Dip (recipe & ingredients
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


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 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.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 10 minutes

Nutritional Information

1 Serving (1 wrap): Calories 320 (Calories from Fat 90), Total Fat 10 g (Saturated Fat 2 g, Trans Fat 0 g), Cholesterol 70 mg; Sodium 610 mg; Total Carbohydrate 24 g (Dietary Fiber 13 g, Sugars 2 g), Protein 38 g; Exchanges: 1 1/2 Starch; 1/2 Vegetable; 4 1/2 Very Lean Meat; 1/2 Fat; Carbohydrate Choices: 1 1/2

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