Bean and Salsa Chicken Wrap

 

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

• 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.