BEAN AND SALSA CHICKEN WRAP
Give Mexican-inspired wraps a welcome smokiness with Chipotle peppers in adobo sauce. The canned, smoked jalapeño peppers, packed in a tomato-vinegar sauce, lend the blender bean dip a robust flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Spread Black Bean-Smoked Chile Dip on one side of each tortilla. Top with chicken, romaine, cilantro, and salsa. Roll up tortillas. If desired, secure with toothpicks.
- Black Bean-Smoked Chile Dip: In a small saucepan, heat 1 tablespoon canola oil over medium heat. Add 3/4 cup finely chopped onion, 1 teaspoon ground coriander, and 1 teaspoon ground cumin; cover and cook about 10 minutes or until very tender, stirring occasionally. Remove from heat; stir in 1/4 cup snipped fresh cilantro. Transfer onion mixture to a blender or food processor. Add one 15-ounce can Progresso® black beans, rinsed and drained; 1/2 cup water; 1 tablespoon lime juice; 1 teaspoon finely chopped chipotle chile pepper in adobo sauce; and 1/8 teaspoon salt. Cover and blend or process until nearly smooth. Serve immediately, or cover and chill for up to 3 days. Makes 1 2/3 cups.
Nutrition Facts : Calories 320, Carbohydrate 24 g, Cholesterol 70 mg, Fat 1/2, Fiber 13 g, Protein 38 g, SaturatedFat 2 g, ServingSize 1 wrap, Sodium 610 mg, Sugar 2 g, TransFat 0 g
BEAN & SALSA CHICKEN WRAP RECIPE - (4.3/5)
Provided by á-163259
Number Of Ingredients 18
Steps:
- Black bean dip: In a small saucepan, heat canola oil over medium heat. Add onion, ground coriander, and ground cumin; cover and cook about 10 minutes or until very tender, stirring occasionally. Remove from heat; stir in fresh cilantro. Transfer onion mixture to a blender or food processor. Add can of black beans, rinsed and drained, water, lime juice, chipotle chile and salt. Cover and blend or process until nearly smooth. Serve immediately, or cover and chill for up to 3 days. Makes 1 2/3 cups. Wraps: Spread black bean dip on one side of each tortilla. Top with chicken, romaine, cilantro, and salsa. Roll up tortillas. If desired, secure with toothpicks.
CHICKEN-BLACK BEAN CASSEROLE
Black beans, corn and green salsa with seasoned chicken strips are topped with shredded cheese and baked for a hearty and delicious one-dish meal.
Provided by Tyson Chicken
Categories Trusted Brands: Recipes and Tips Tyson® Grilled & Ready®
Time 58m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. In 2-quart casserole dish combine corn, beans, salsa, cumin, and coriander. Stir in Grilled & Ready® Fajita Chicken Strips and 1 cup of the cheese.
- Bake, uncovered, 35 to 40 minutes or until bubbly. Sprinkle with the remaining 1/2 cup cheese. Bake 3 to 5 minutes or until cheese is melted. If desired, sprinkle with crushed tortilla chips.
Nutrition Facts : Calories 538.7 calories, Carbohydrate 36.7 g, Cholesterol 144.7 mg, Fat 19.1 g, Fiber 7.8 g, Protein 55.3 g, SaturatedFat 10.6 g, Sodium 1156.2 mg, Sugar 4.3 g
CARIBBEAN WRAP
Steps:
- In a bowl, combine the chicken, mango, black beans, onions, cilantro, garlic and crushed red pepper. Spoon evenly into the tortillas and roll up. Serve each wrap with 2 cups of the mixed greens garnished with the nuts.
- Each serving: 485 total calories, with salad
Nutrition Facts : Calories 485
EASY CHICKEN SALSA WRAPS (STOVE TOP OR CROCK POT)
This is one of my family's favorites! It is healthy, flavorful and SUPER SIMPLE to make! I like to serve this with Mexicorn or Spanish rice. Enjoy!
Provided by TemaB
Categories One Dish Meal
Time 6h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Crock Pot Directions:.
- Spray sides of crock with non-stick pan spray.
- Throw chicken breasts in crock pot and top with jar of salsa.
- Cover and cook on low for 6 - 8 hours.
- 30 minutes before serving, shred chicken with a fork and add 1/2 of the black beans, rinsed and drained.
- Place the other 1/2 of the beans in a food processor make a paste. Stir in to the sauce to thicken.
- Cover again until heated through.
- Warm the tortillas (microwave for 1 minute or in a warm non-stick skillet).
- Divide the chicken mixture between the tortillas, add cheese and roll up.
- Add a dollop of sour cream and a few black olive slices for garnish if desired.
- Stove Top Directions:.
- Thaw chicken breasts and slice on the diagonal into 1/4 inch strips.
- Brown over medium heat in a large skillet coated with non-stick pan spray.
- Pour jar of salsa over chicken and simmer until slightly thickened.
- Add the black beans, rinsed and drained.
- Warm the tortillas (microwave for 1 minute or in a warm non-stick skillet).
- Divide the chicken mixture between the tortillas, add cheese and roll up.
- Add a dollop of sour cream and a few black olive slices for garnish if desired.
Nutrition Facts : Calories 988.4, Fat 34.1, SaturatedFat 14.4, Cholesterol 134.3, Sodium 2266.8, Carbohydrate 107.2, Fiber 15.6, Sugar 8.8, Protein 62.8
MANGO CHICKEN WRAPS
These easy wraps are my go-to recipe when I want to make an exciting sandwich my family will love. The spiced chicken strips taste amazing with the tangy mango sauce.-Jan Warren-Rucker, Clemmons, North Carolina
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 5 servings.
Number Of Ingredients 18
Steps:
- In a food processor, combine the mangoes, onion, jalapeno, lime juice and honey. Cover and process until pureed. Stir in cilantro; set aside., In a large skillet, saute the chicken, cumin, garlic powder, chili powder, cayenne and oregano in oil until heated through. Spread mango sauce over tortillas. Layer with chicken, cheese, red pepper, tomatoes and lettuce; roll up.
Nutrition Facts : Calories 476 calories, Fat 18g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1116mg sodium, Carbohydrate 46g carbohydrate (15g sugars, Fiber 5g fiber), Protein 31g protein.
CHICKEN AND SALSA WRAP
Make and share this Chicken and Salsa Wrap recipe from Food.com.
Provided by lik2fish
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine tomatoes, chilies, green onions and cilantro, set aside.
- Cook chicken in a skillet for two minutes in 1 tablespoon oil over medium high heat.
- Add green salsa and continue to cook until the chicken is cooked through.
- Add tomato mixture to the skillet and heat for 2 minutes, until heated through, stirring occasionally.
- Place 1/2 cup filling on each tortilla; roll up.
- To serve, cut each wrap in half with a slight diagonal cut.
Nutrition Facts : Calories 644.3, Fat 17.5, SaturatedFat 3.8, Cholesterol 72.8, Sodium 1156.2, Carbohydrate 81.4, Fiber 7.4, Sugar 5.1, Protein 38.7
CHICKEN WITH BLACK BEAN SALSA
"There's nothing timid about the flavors in this Southwestern-style entree," writes Trisha Kruse of Eagle, Idaho. "Prepared on the grill or broiled, it's a fast, fun meal for a busy weeknight or a weekend get-together with friends."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- For salsa, in a large bowl, combine the first eight ingredients; refrigerate until serving. Combine the brown sugar, pepper sauce, garlic powder, salt and pepper; rub over both sides of chicken. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Serve with salsa.
Nutrition Facts : Calories 269 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
SPICY CHICKEN & BEAN WRAP
Use up leftover cooked chicken in this Mexican-style wrap, for an easy, tasty lunch
Provided by Jennifer Joyce
Time 5m
Yield Makes 1 lunch
Number Of Ingredients 7
Steps:
- Warm the tortilla in the microwave for 10 secs; this will soften it and makes it easier to roll. Place the chicken and beans along the middle. Season, then spoon over the salsa and scatter with peppers or Tabasco. Lay the tomatoes and leaves on top. Bring the bottom of the tortilla up over the filling. Fold the sides in, then roll into a tight wrap. Pack up tightly to keep it together.
Nutrition Facts : Calories 348 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 1.05 milligram of sodium
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