Roasted Chicken Wrap w/black bean salsa & Guacamole
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
Introduction
http://www.annies-eats.com/2012/01/11/roasted-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.
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.