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.

Prep Time

Minutes

Total Time

Minutes

Makes

servings

1/2

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

7- or 8-inch whole wheat flour tortillas

ounces cooked skinless chicken or turkey breast, chopped (about 2 1/3 cups)

cups shredded or torn romaine or whole fresh baby spinach leaves

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 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.

Makes 4 servings

Nutrition Information:

1 Serving (1 wrap)

Calories 320

(Calories from Fat 90),

Total Fat 10g

(Saturated Fat 2g,
Trans Fat 0g),

Cholesterol 70mg;
Sodium 610mg;
Total Carbohydrate 24g

(Dietary Fiber 13g,
Sugars 2g),

Protein 38g;

Percent Daily Value*:

Exchanges:

1 1/2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1/2 Vegetable;
4 1/2 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1/2 Fat;

Carbohydrate Choices:

1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.