Chipotle Chicken Wrap


  • 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


  1. Place canola oil in small, shallow saucepan over medium heat.
  2. 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.
  3. Remove pan from heat and stir in 1/4 cup of the fresh cilantro
  4. 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.
  5. Cover and blend until almost completely smooth.
  6. 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)
  7. Roll up each tortilla into a wrap, securing with a toothpick if desired, and serve immediately.

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