Half of Southwest chicken wrap lying on tortilla with jalapeno garnishes

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.

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:

  1. Cut chicken breast in half portions and set aside.
  2. In a food processor combine next 8 ingredients and blend well.
  3. Pour over chicken and marinade for at least 2 hours.
  4. 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:

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

For the black bean quinoa:

  1. 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.
  2. While quinoa cooks, whisk together lime zest and juice, oil, sugar, a pinch of salt and pepper. Set aside.
  3. Remove quinoa from heat, fluff with a fork.

For the corn salsa:

  1. Combine final 10 ingredients.


  1. 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.
  2. Fold into a wrap and cut in half.

Nutritional Data

Calories: 279
Fat: 8.9 g
Saturated Fat: 1.7 g
Cholesterol: 21.3 mg
Sodium: 381.6 mg
Carbohydrates: 36.0 g
Fiber: 6.3 g
Sugars: 1.7 g
Protein: 17.6 g
© AdventHealth