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Cilantro Chicken Black Bean Wrap with Lime Cream

Here we go again! Cilantro Chicken Black Bean Wrap with Lime Cream is another great wrap that travels easily and can be made ahead!. Of course I really prefer it hot and fresh but if you're on the go, it's a great one that can be made up at least a day ahead and served cold.  In addition it holds up well in a lunch box. I like to make the filling on the weekend as it will keep it in the refrigerator for about 5 days. Then I make up my tortilla wrap in the morning for that day's lunch.
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Prep Time 20 minutes
Total Time 20 minutes
Servings 8 (if using about 3/4 c. filling)
Calories 255 kcal

Ingredients
  

  • 8 oz of cooked chicken breasts can be grilled, cooked in Instant Pot etc.
  • 1 can black beans rinsed and drained well
  • 1 small can green chilies drained well (optional)
  • 1 cup tomato diced
  • 1 large red bell pepper diced
  • 1 c. corn
  • 2 cloves garlic minced
  • 1/2 red onion chopped
  • salt and pepper to taste
  • 1/2-1 T. Chipotle seasoning
  • 2 T. cilantro chopped
  • 1/2 -1 jalapeno finely diced
  • 1 c. fresh spinach leaves or greens washed
  • 4 T. pumpkin seed kernels if you're making this ahead of time, just skip them, as they won't be crunchy
  • 8 medium sized homemade tortillas or use store-bought tortillas which are 3 points each

Lime Cream:

  • 2 garlic cloves minced
  • 1/4 c. lime juice
  • 1 T. light mayo
  • 2 T. cilantro finely chopped
  • 3 T. non-fat Greek yogurt plain
  • black pepper to taste
  • salt if needed to taste
  • Or you could use my Chipotle Cilantro Dressing instead

Instructions
 

  • In a medium bowl combine chicken, black beans, green chilies, tomato, red pepper, corn, garlic, onion, salt and pepper, seasoning, cilantro, and jalapeno. Mix well.
  • In a small bowl, combine ingredients for Lime Cream. Set aside.
  • If serving wraps hot, place filling in a saucepan and heat until hot, or microwave until hot.
  • Place a tortilla on a cutting board, layer a few leaves of spinach or greens on tortilla.
  • Place about 3/4 c. filling on top of spinach or greens.
  • Top with about 1/2 T. of dressing and 1/2 T. pumpkin kernels and roll up tortilla.
  • Secure with toothpicks if desired, or if making ahead, wrap tortilla with sandwich wrap to keep secure.
  • Do this for the remaining tortillas.

Notes

If you are making these wraps ahead of time, it’s best to make your own tortillas (see my recipe) instead of the store bought ones. Wraps made with homemade tortillas will keep about 3 days. Otherwise the store bought tortillas (especially the low carb or whole wheat ones) break down and become soggy within a day.