Tuesday's Cupboard—Chicken, Black Bean & Goat Cheese Wrap

Spicy and super-easy for Cinco de Mayo! 



Chicken, Black Bean & Goat Cheese Wrap

Adapted from Weight Watchers Magazine_May/June 2016


Spicy roasted chicken over tomatillo-cilantro salsa, goat cheese & spinach


Prep: 30 mins
Cook:  15 mins
Serves: 3

Equipment:  Cookie sheet or pizza pan covered with nonstick foil or a SILPAT

Preheat oven to 400°F

ingredients
  • 3 tsp. smoked or regular paprika
  • 3 tsp. ground cumin
  • 3/4 tsp. kosher salt
  • 1 tsp. cracked black pepper
  • Olive oil PAM spray
  • 1.25 lbs. boneless, skinless chicken tenders (or breast cut into 1/2" slices)
  • 1 15-oz. can black beans, rinsed
  • 1 c. fresh tomatillo salsa (from the refrigerated case)
  • 1 c. chopped fresh cilantro
  • 3 large (12-inch) wheat, spinach or sun-dried tomato tortillas
  • 2 c. baby spinch
  • 6 T. crumbled low-fat goat cheese
  • 1 c. shredded red cabbage
  • 2 avocados (not too soft, sliceable)

make it!
  1. Combine paprika, cumin, salt & pepper in a medium mixing bowl 
  2. Toss chicken slices in spice mixture until well coated
  3. Spray with olive oil PAM until chicken is lightly coated with oil
  4. Remove chicken from the mixing bowl & place in a single layer on a baking sheet
  5. Roast in the oven for 12 - 15 minutes, until chicken is cooked through; remove & set aside
  6. Pop the tortillas wrapped in nonstick foil into the oven and let them warm up while the chicken is roasting (about 10 mins); remove & set aside
  7. Meanwhile, combine beans + 1/2 c. salsa + fresh cilantro in a small bowl

Crunchy, thinly-sliced red cabbage is the secret-ingredient that makes this wrap extra tasty

assembly
  1. Place one tortilla on the work surface
  2. Place 2/3 c. spinach to the side of the center
  3. Top with 2 T. crumbled goat cheese, then 1/3 c. bean mixture, a third of the chicken strips & 1/3 c. shredded red cabbage.
  4. Fold short sides over filling, then roll jelly-roll style to enclose the filling.
  5. Repeat with remaining 2 tortillas.
  6. Cut crosswise in half & drizzle remaining salsa over the top.
  7. Serve with fresh, sliced avocado
Serve with a side of fresh avocado


enjoy!

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