Sonoma Diet Chicken and Black Bean Wrap

Delishious recipe from The Sonoma Diet. I quadrupled the recipe since I usually make enough for 4 wraps and keep in fridge 3 days, making wraps as needed. If making only one wrap, divide the ingredients below by 1/4.

• Ready In: 30 mins
• Yields: 4 wraps

Ingredients

• For the bean spread

• 1⁄2 cup  finely chopped onion
• 1⁄4 cup  sliced green onion
• 1  teaspoon ground coriander
• 1  teaspoon ground cumin
• 1  tablespoon canola oil
• 1⁄4 cup  chopped fresh cilantro
• 1 (15 ounce) can black beans, rinsed and drained
• 1⁄2 cup water
• 1  tablespoon lime juice
• 1  teaspoon  finely chopped canned chipolte chile pepper in adobo sauce
• 1⁄4 teaspoon salt

• For four wraps

• 32  inches whole wheat tortillas (omit if strictly watching carbs)
• 12  ounces  chopped  cooked chicken (about a cup)
• 4  cups  shredded romaine lettuce or 4  cups  whole fresh  baby spinach leaves
• 1  cup  chopped fresh cilantro
• 4  tablespoons  bottled salsa

Directions

1. For the spread:
2. In a covered small saucepan cook onions, coriander, and cumin in hot oil about 20 minutes or until very tender, stirring occasionally. Remove from heat. Stir in cilantro.
3. Transfer onion mixture to a blender or food processor. And black beans, water, lime juice, chipolte pepper and salt. Cover and blend until nearly smooth. Chill before serving. Keeps up to three days.
4. For the wraps:
5. Place about a tablespoon spread on one side of tortilla. Top with chicken, spinach, cilantro, and salsa. Roll up.
6. Or, if watching carbs religiously, just omit tortilla and make a pile of beans, spinach, cilantro, and salsa.