Easy Roller Chicken Wrap with Black Bean Spread
These wraps are best consumed the day you make them, rather than making them the night before. You can prep the bean spread and optional fillings in advance.
Nutrition
Calories: 678 kcalCarbohydrates: 103 gProtein: 42 gFat: 20 gSaturated Fat: 12 gCholesterol: 35 mgSodium: 593 mgFiber: 24 gSugar: 13 gVitamin A: 52.225 IUCalcium: 449 mgIron: 14 mg
Ingredients
- 1 15-oz. can black beans, rinsed, drained
- 1 Tbsp. fresh lime juice
- 2 to 3 Tbsp. Inspirations Chipotle Grilling Sauce
- Leftover Salsa-Sauced Chicken
- 3 9-inch flour tortillas
- 1 ½ cup Inspirations Baby Spinach
- ¾ cup shredded cheddar cheese
- ¾ cup chopped tomatoes
Instructions
- 1. Coarsely mash black beans with lime juice and 2 Tbsp. Chipotle Grilling Sauce; add more sauce if needed - texture should be spreadable and not too wet. Bean spread may be prepared up to 2 days in advance and refrigerated in an air-tight container.
- 2. Chop or coarsely shred leftover chicken. Smaller pieces will make for a neater wrap.
- 3. Spread 1/2 cup bean spread down the center of each tortilla. Top with chicken and any other toppings you choose. Roll up, folding either end over the filling as you roll. Wrap in foil, pack in an insulated lunch case, and eat chilled.
- Source: Hannaford fresh Magazine, September - October 2008