Posted in recipe category: Entree
Ingredients
- 1 Tbsp canola oil
- 3/4 cup white onion, chopped fine
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 1/4 cup fresh cilantro, snipped
- 1 (15 oz) can black beans, rinsed and drained
- 1/2 cup water
- 1 Tbsp lime juice
- 1 tsp chipotle chili pepper in adobo sauce
- 1/8 tsp salt
- 12 oz boneless, skinless chicken breast, fully cooked and chopped to make about 2 1/2 cup chopped chicken
- 4 cup fresh baby spinach, chopped or torn
- 8 Tbsp alfalfa sprouts
- 4 (7- to 8-inch) whole wheat tortillas
- 1 cup preferred salsa, optional
Directions
- Place canola oil in small, shallow saucepan over medium heat.
- Once the oil is heated, add in chopped white onion, ground coriander, and ground cumin. Stir to blend ingredients; cover pan with lid and let cook, stirring occasionally, for about 10 minutes or until onions are translucent and tender.
- Remove pan from heat and stir in 1/4 cup of the fresh cilantro
- Transfer onion mixture to a blender, then also add to the blender the black beans, water, lime juice, chipotle chili pepper in adobo sauce, and the salt.
- Cover and blend until almost completely smooth.
- Place one whole wheat tortilla on each serving dish. Top each tortilla with: 1/4 of the blended bean dip, 3-ounces of chicken, 1/2 to 1 cup baby spinach, 2 tbsp. alfalfa sprouts, and a 1/4 cup salsa (optional)
- Roll up each tortilla into a wrap, securing with a toothpick if desired, and serve immediately.
