This was a nice change from our typical Mexican burritos or wraps. The recipe makes a lot of bean spread, but the leftovers are great with chips and salsa (or freeze the leftover spread for the next time you make the wraps). What I really found cool is that I didn't have to add any shredded cheese (our family's downfall) and everyone still loved the wraps. (Note: I made the fajita chicken using the awesome fajita seasoning in this recipe, poured over and rubbed into three chicken breasts, cooked in the crockpot on low for a few hours.)
Black Bean and Chicken Wrap
from averyhappymama
1/2 c minced onion
1/4 c green onions
1 tsp coriander
1 tsp cumin
1/4 c chopped cilantro
15 oz black beans
1/2 c water
1 tbls lime juice
1 chopped chipotle chile pepper
1/4 tsp salt
flour tortillas
3 oz fajita seasoned and cooked chicken
1 c mixed greens (I used romaine and spinach)
chopped fresh cilantro
Salsa
Saute onions, coriander, and cumin in vegetable oil until tender. Remove from heat and stir in cilantro. Transfer to a blender, adding the black beans, water, lime juice, pepper, and salt. Process until smooth.
Spread the black bean mixture on the tortilla and top with remaining ingredients. Roll, and enjoy. Or wrap and save for work or school. I served it with a salad & strawberries.
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