Chicken and Black Bean Wrap

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Prep Time: 25 min
Cook Time: 60 min
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!


Make a brine by boiling one cup of water 2 Tbsp. of 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 brining, pat chicken dry with a paper towel and season with salt and pepper. In a pan, heat 2 Tbsp. of 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.

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