Jalapeno Chicken Wrap with Creamy Chipotle Sauce
- Yield: 4 cups of wrap filling 1x
Ingredients
Filling
1 medium onion, chopped (about 1 cup)
1 Tablespoon olive oil
3/4 pound (12 ounces) chicken breast, diced into 1/2-inch cubes
1 garlic clove, minced
1 teaspoon dried oregano (or 2 teaspoons minced fresh oregano)
1 (14.5 oz) can of chopped Mexican tomatoes with jalapenos
1 (15 oz) can black beans, rinsed and drained
3 cups chopped fresh spinach
Creamy Chipotle Sauce
1/2 cup plain Greek yogurt
2 chipotle peppers in adobo sauce
1 teaspoon honey
1/2 teaspoon ground cumin
1 tablespoon lime juice
4 slices of mozzarella cheese
4 (8-inch) gluten-free tortillas, or make quick flaxseed wraps
Instructions
Heat oil in a medium saucepan and cook the onions for 5 minutes. Add the chicken and cook until no longer pink (5-8 minutes) and the onions are lightly browned. Add the garlic, oregano, and tomatoes.
Add the spinach and cook until it begins to wilt. Add the beans, and cook, stirring enough to keep the mixture from sticking to the bottom of the pan. Cook until the liquid has evaporated – season with salt and pepper.
Blend the sauce ingredients until smooth.
To assemble the wraps:
Warm the tortillas in a medium skillet for 30 seconds on each side.
Spread 1 tablespoon of sauce on each tortilla.
Place 1 slice of cheese and 1 cup of filling on each tortilla. Fold and enjoy! Serve with lime wedges and additional sauce for dipping.
- Diet: Gluten Free
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