Roasted Chicken Wraps with Black Bean Salsa and Guacamole

Poor lighting, these were actually really pretty!

I saw this wrap recipe on Annie's Eats (I just love her recipes...), and I thought it might be good, but wraps tend to be kinda bland.  She had a rave review of them, so I thought it would be worth a try.  They are SOOOO worth it!

Black bean salsa...it's good just like that.

They come together fairly easily, especially if you use rotisserie chicken breasts (I just roasted some up in the oven, about 400 degrees until they are done).  Plus, after feeding Peter and I, there were leftovers for lunch (well, "lunch" has meant my 2am snack, 6pm dinner, or literally noon meal...whatever).  The ingredients only get better after sitting in the refrigerator, so you could prepare parts in advance before a busy weeknight.

To assemble, fold in the sides, then roll away from you.  It
should be sealed.

Give these a try, I think you'll like them.  I buy high fiber, lower calorie wraps (La Tortilla Factory has high fiber ones).  On a doctor-ish note, go find ways to get more fiber in your diet (the beans and wraps in this recipe are a good start).  Your belly will thank you, and your incidence of diverticulitis and colon cancer will decrease!  You're welcome.

Roasted Chicken Wraps with Black Bean Salsa and Guacamole
Adapted from Annie's Eats

For the guacamole:
2 ripe avocados
1/4 cup onion, finely chopped
1/4 cup cilantro, finely chopped
Juice from 2 limes
3/4 tsp salt
Pepper, to taste
1 jalapeno, seeded and finely chopped

For the black bean salsa
1 can black beans, rinsed and drained
1/2 red bell pepper, diced
1/2 red onion, finely chopped
1 ripe mango, diced
1 Tbsp chopped cilantro
1 green onion, chopped
1 Tbsp jalapeno, finely minced (I just used a small whole one)
1 Tbsp olive oil
1/2 tsp salt
1/2 cup canned corn
1 tsp chili powder

To assemble
6 large whole wheat tortillas (check the calories...mine were about 100 each)
2 roasted chicken breasts, diced
Baby spinach leaves

To make the guacamole, split the avocados and remove the pits.  Score the flesh without penetrating the skin, then scoop into a bowl.  Mash lightly with a fork.  Stir in remaining ingredients.  Season to taste.

To make salsa, combine all ingredients in a separate bowl.  Refrigerate and allow flavors to come together, if you have time.

Briefly microwave the tortillas to warm and soften.  Spread a dollop of guacamole on the bottom third of the tortilla, leaving a border.  Top with chicken, a small amount of black bean salsa, and a few spinach leaves.  Fold sides in, then roll away from you, so all the edges are tucked in.  Slice in half with a serrated knife and serve!