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From our friends at eatbetteramerica: 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.
Prep Time:20 min
Start to Finish:30 min
makes:4 servings
1/2 cup Homemade Progresso® Black Bean-Smoked Chile Dip (recipe below)
4 7- or 8-inch whole wheat flour tortillas
12 ounces cooked skinless chicken or turkey breast, chopped (about 2 1/3 cups)
4 cups shredded or torn romaine or whole fresh baby spinach leaves
1 cup coarsely snipped fresh cilantro
1/4 cup Old El Paso® salsa
1. 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.
2. 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.
Nutritional Information
1 wrap: Calories 320 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 70mg; Sodium 610mg; Total Carbohydrate 24g (Dietary Fiber 13g, Sugars 2g); Protein 38g Percent Daily Value*: Vitamin A 110%; Vitamin C 35%; Calcium 15%; Iron 20% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1/2 Vegetable; 4 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
