Tuesday, January 17, 2012

Roasted Chicken Wraps with Black Bean Salsa and Guacamole (Annie's Eats)

Yield: 6 servings


For the guacamole:

2 ripe avocados
¼ cup yellow onion, finely chopped
¼ cup cilantro, finely chopped
3 tbsp. fresh lime juice
¾ tsp. kosher salt
1 jalapeño, seeded and finely chopped
For the black bean salsa:
1 can black beans, rinsed and drained
¼ cup diced red bell pepper
2 tbsp. red onion, finely chopped
½ ripe mango, cut into bite-size pieces
1 tbsp. chopped cilantro
1 green onion, chopped
1 tbsp. jalapeño, finely minced
1 tbsp. olive oil
½ tsp. kosher salt
1 cob corn, roasted, or ½ cup canned corn
1 tsp. ground cumin

To assemble:

6 large whole wheat tortillas or wraps
2 roasted chicken breasts, diced or shredded*
4-5 cups baby spinach leaves

1 comment:

jennmair said...

This was very good. I only used half of a jalapeño pepper. And I forgot the chicken so it was a veggie wrap but I loved it and my kids did too!