Categories: Sonoma Lunch_Dinner
Ingredients
- 1 large lettuce leaf (Boston Bibb lettuce)
- 1 cup mixed greens or spinach leaves
- 1/4 cup tomatoes, sliced
- 2 tablespoons finely chopped onion
- 2 tablespoons mushrooms, chopped
- 1/4 cup yellow bell pepper
- Cooked chicken breast, about 3-4 ounces
- 1 ounce (about 2 tablespoons) lowf fat mozzarella cheese
- 1/4 cup green onion, sliced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon canola oil
- 1/4 cup chopped fresh cilantro
- 15-ounce can black beans (rinsed and drained)
- 1/2 cup water
- 1 tablespoon lime juice
- 1 teaspoon finely chopped chipotle chile pepper in adobe sauce*
- 1/4 teaspoon kosher salt
Directions
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Prepare Black Bean-Smoked Chile Spread: In a covered small saucepan cook green onions, coriander, and cumin in hot oil about 10 minutes or until very tender, stirring occasionally. Remove from heat; stir in cilantro. Transfer onion mixture to a blender or food processor. Add black beans, the water, lime juice, chipotle pepper, and kosher salt. Cover and blend or process until nearly smooth. Serve immediately or cover and chill for up to 3 days before serving.
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Use the large lettuce leaf as your wrap base. Spread 1 tablespoon of the black bean-smoked chile spread on top. Fill with remaining ingredients.
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*Note: Because hot chile peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.