Bean And Salsa Chicken Wrap Recipes

BEAN & SALSA CHICKEN WRAP RECIPE - (4.3/5)

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.

BEAN AND SALSA CHICKEN WRAP

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.

EASY CHICKEN AND BEANS

Steps:

• Heat oil in 10-inch skillet or wok over medium-high heat. Cook chicken in oil over medium-high heat 3 to 4 minutes, stirring occasionally, until no longer pink in center.
• Stir in chili powder, beans and corn. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until hot. Serve with salsa and tortillas.

MEXICAN CHICKEN & BLACK BEAN WRAPS

Steps:

• Heat the oil in a frying pan, tip in the onion and fry for 5 mins until golden. Stir in the garlic, cumin, paprika and oregano and cook for 2 mins. Tip in the beans and the chicken and heat through, then stir in the chilli, tomatoes and coriander, season and keep warm.
• Lay a tortilla in a non-stick pan, sprinkle with cheese and heat until melted. Slide the wrap onto a board, spoon over a quarter of the chicken filling and roll up tightly. Repeat to make three more wraps. Mix the yogurt and chipotle sauce and serve on the side with guacamole and lime wedges for squeezing over.

SPICY CHICKEN & BEAN WRAP

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.

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

SALSA RANCH CHICKEN WRAPS

Steps:

• Spread 1 tablespoon of salsa and 1 tablespoon of ranch dressing over each tortilla. Place the chicken, cucumber, tomato and green pepper down each center; top with 1-1/2 slices of cheese. Fold ends of each tortilla over filling. , In a large skillet, melt 1 tablespoon butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.

MANGO CHICKEN WRAPS

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.

CHICKEN SALSA WRAPS

Steps:

• Pre heat the oven at 175°C.
• Mix together the chicken , red onion, green bell pepper, 100 ml salsa, honey, garlic, cumin, and pepper.
• Heat the olive oil in a baking pan.
• Place the mix into the pan and cover with foil.
• Cook for approximately 20 minutes, stir and cook uncovered for a further 10-15 minutes.
• Warm the tortilla wraps.
• Take each wrap and cover with 1 tbls of salsa and 1 tbls of light sour cream.
• Fill each tortilla with an 1/8 of the chicken mix, and roll into cylinders.