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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 205.4
  • Total Fat: 7.4 g
  • Cholesterol: 7.3 mg
  • Sodium: 106.9 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 7.4 g
  • Protein: 9.2 g

View full nutritional breakdown of Roasted Chicken Wrap w/black bean salsa & Guacamole calories by ingredient
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Roasted Chicken Wrap w/black bean salsa & Guacamole

Submitted by: LIZZYP609

Introduction

http://www.annies-eats.com/2012/01/11/roas
ted-chicken-wraps-with-black-bean-sals
a-and-guacamole/

I didn't go strictly by the recipe ont he website. Only added ingredients that I used. the list is everything I used. if you would like the acutal reciepe please follow the link
http://www.annies-eats.com/2012/01/11/roas
ted-chicken-wraps-with-black-bean-sals
a-and-guacamole/

I didn't go strictly by the recipe ont he website. Only added ingredients that I used. the list is everything I used. if you would like the acutal reciepe please follow the link

Number of Servings: 6

Ingredients

    Yield: 6 servings
    INGREDIENTS
    12 tbls guacamole
    1 can black beans, rinsed and drained
    ¼ cup diced red bell pepper
    1 ripe mango, cut into bite-size pieces
    1 tbsp. chopped cilantro
    1 tbsp. olive oil
    ½ cup frozen corn (thawed)
    1 tsp. ground cumin
    6 large whole wheat tortillas or wraps
    2 roasted chicken breasts, diced or shredded*

Directions

To make the black bean salsa, combine all of the ingredients in a large bowl (except Guacamole). Toss to combine and refrigerate for at least 1 hour to allow the flavors to mingle.

Briefly microwave the tortillas or wraps to warm them and make them malleable. Place a tortilla on a work surface and spread 2 tablespoons of guacamole on top. Add ¼ cup of the cooked chicken to the bottom third of the tortilla. Top with 3 tablespoons of the black bean salsa and a handful of baby spinach leaves. Roll the bottom edge up and over the fillings, fold the sides inward, and roll tightly the rest of the way, burrito-style. Place on a cutting board and slice diagonally. Serve with additional guacamole, sour cream, etc.

*To roast the chicken breasts, preheat the oven to 375˚ F. Line a baking sheet with foil. Place the chicken breasts on the foil, and season with salt and pepper. Fold the foil over the chicken breasts to make a “packet”. Roast 30-40 minutes, or until the chicken is cooked through.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LIZZYP609.






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