Name: Recipe for Southwest Chicken Wrap with Salsa, Black Bean and Corn Quinoa
Prep time: 5 minutes
Cook time: None
Total time: 5 minutes
Yield: 6 servings
Cuisine: Entrees
Ingredients: 3 12-inch whole wheat tortilla wraps; 1 1/2 spinach; 8 (4 oz.) chicken breasts; 1 lime zest; 1/4 lime juice; 3 fresh mint, chopped; 1 jalapeno, seeded; 1 yellow onion; 1 brown sugar; 1 fresh garlic; 1/4 Spanish paprika; 1 (14-15 oz.) can black beans, rinsed and drained; 2 medium tomatoes, diced; 4 scallions, chopped; 1/4 fresh cilantro; 1 quinoa; 1 3/4 water; 2 grated lime zest; 2 fresh lime juice; 1/2 olive oil; 1/2 sugar; 1 1/2 corn; 1/2 red bell pepper, diced; 1/2 red onion, diced; 1/4 fresh jalapeño, chopped; 1/2 garlic, minced; 2 cilantro, chopped; 2 1/2 fresh lime juice; a pinch chipotle powder; a pinch chili powder

Half of Southwest chicken wrap lying on tortilla with jalapeno garnishes

Entrees Easy, Spicy, and Hearty

A recipe of many versatile parts that will be used frequently on their own and together, this wrap is a powerhouse of antioxidants, protein and flavors. Think of the layers of flavor: sweet and tangy salsa, hearty beans with the nutty toothiness of quinoa grains, and chicken boldly seasoned with lime, mint and brown sugar. As a wrap, it is filling and satisfying, and once this corn salsa is in your repertoire, it will find its way into dips, salads and chili. The combination of black beans and quinoa is a tastier and more nutritious alternative to beans and rice.

Southwest Chicken Wrap with Salsa, Black Bean and Corn Quinoa

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: None
Total Time: 5 minutes

Recipe Ingredients

3 12-inch whole wheat tortilla wraps
1 1/2 cups spinach
8 (4 oz.) chicken breasts
1 tablespoon lime zest
1/4 cup lime juice
3 tablespoons fresh mint, chopped
1 jalapeno, seeded
1 yellow onion
1 teaspoon brown sugar
1 tablespoon fresh garlic
1/4 teaspoon Spanish paprika
1 (14-15 oz.) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup fresh cilantro
1 cup quinoa
1 3/4 cups water
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
1/2 tablespoon olive oil
1/2 teaspoon sugar
1 1/2 cups corn
1/2 cup red bell pepper, diced
1/2 cup red onion, diced
1/4 teaspoon fresh jalapeño, chopped
1/2 teaspoon garlic, minced
2 tablespoons cilantro, chopped
2 1/2 tablespoons fresh lime juice
a pinch chipotle powder
a pinch chili powder
a pinch ground cumin

Havana Mojito Chicken:

Cut chicken breast in half portions and set aside.
In a food processor combine next 8 ingredients and blend well.
Pour over chicken and marinade for at least 2 hours.
On a sprayed sheet pan cook chicken at 350˚F for 15 minutes or until its internal temperature reaches 165˚F. For a vegetarian option, omit the chicken.

For the black bean spread:

Combine black beans, tomatoes, scallions, and 1/4 cup fresh cilantro in the food processor and puree until soft.

For the black bean quinoa:

In a sauce pan, combine the quinoa and water; bring to a boil. Lower the heat to medium and cover until the quinoa has a “ring” around it and the liquid has evaporated.
While quinoa cooks, whisk together lime zest and juice, oil, sugar, a pinch of salt and pepper. Set aside.
Remove quinoa from heat, fluff with a fork.

For the corn salsa:

Combine final 10 ingredients.

Assembly:

On a tortilla, spread 1/3 cup of the black bean spread, 1/3 cup of the corn salsa, and 1/2 cup of the black bean quinoa. Top with spinach and 4 oz. of the chicken mojito.
Fold into a wrap and cut in half.