Chicken and Black Bean Wrap

Prep Time: 45 minutes
Cook Time: 1 hour
Servings: 5

Need a little more spring in your step? This portable protein powerhouse with tender chicken and a bite of black beans is a great grab-and-go treat. The extra fiber will keep you full and satisfied during the busiest of days.

Looking for a more sit-down style meal? Serve it with a side of our Spanish Rice!

Ingredients

Method

Make a brine by boiling one cup of water with salt. Allow salt to dissolve, then add 1 cup of cold water to the hot water and allow to cool. In a zip bag, combine chicken and brining mixture. Refrigerate for 1 hour.

In the meantime, prepare rice to packaged instructions.

After bringing, pat chicken dry with a paper towel and season with salt and pepper. In a pan, olive oil over medium heat and cook chicken through. Once chicken is done, allow to cool for 5 minutes, then cut into strips — about the size of your thumb.

In a bowl, combine chicken strips with salsa, black beans, and diced green chiles. Warm tortillas to prevent from tearing. Add a thin layer of rice on tortilla to prevent sogginess and top with chicken mixture. Garnish with cheddar cheese, and arugula.

Nutritional Info

Calories
520 per serving
Fat
8 g
Sodium
920 mg
Carbs
79 g
Protein
28 g
*Nutritional information refers to the lowest servings size, and reflects the entire recipe and not just products and ingredients used.

Products Used

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