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Bean and Salsa Chicken Wrap

Prep 20 min
Total 30 min
Servings 4

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. MORE+ LESS-

By Betty Crocker Kitchens

October 24, 2012

Ingredients

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

Steps

Hide Images

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 wrap

Calories: 320
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 0%
Saturated Fat 2g 0% Trans Fat 0g
Cholesterol: 70mg; 0%
Sodium: 610mg; 0%
Total Carbohydrate: 24g; 0%
Dietary Fiber 13g 0% Sugars 2g
Protein: 38g

% Daily Value*:

Vitamin A: 110%; 110%
Vitamin C: 35%; 35%
Calcium: 15%; 15%
Iron: 20%; 20%

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;