Name: Chicken Wrap with Black Beans and Pickled Red Onions
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: For the pickled onions -; 3/4 cup distilled white vinegar -; 1/2 cup water -; 6 tablespoons granulated sugar -; 1 teaspoon kosher salt -; 1 red onion, thinly sliced -; For the avocado sauce -; 1 ripe avocado, pitted and cut into chunks -; 2 tablespoons water -; 2 tablespoons olive oil -; 1 1/2 tablespoons lime juice -; 1/2 teaspoon kosher salt -; 1/2 teaspoon hot sauce, or to taste -; For the wraps -; 2 (10-inch) flour tortillas -; 1/4 cup refried black beans -; 1/4 cup shredded leftover homemade or store-bought roasted chicken -; 1/4 cup shredded cheddar cheese -; 4 tablespoons avocado sauce -; 2 tablespoons pickled onions, or to taste -; 4 sprigs cilantro, leaves only -; 1/4 cup shredded iceberg lettuce -

Chicken Wrap with Black Beans and Pickled Red Onions

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Wrap with Black Beans and Pickled Red Onions

1. For the pickled onions -

2. 3/4 cup distilled white vinegar -

3. 1/2 cup water -

4. 6 tablespoons granulated sugar -

5. 1 teaspoon kosher salt -

6. 1 red onion, thinly sliced -

7. For the avocado sauce -

8. 1 ripe avocado, pitted and cut into chunks -

9. 2 tablespoons water -

10. 2 tablespoons olive oil -

11. 1 1/2 tablespoons lime juice -

12. 1/2 teaspoon kosher salt -

13. 1/2 teaspoon hot sauce, or to taste -

14. For the wraps -

15. 2 (10-inch) flour tortillas -

16. 1/4 cup refried black beans -

17. 1/4 cup shredded leftover homemade or store-bought roasted chicken -

18. 1/4 cup shredded cheddar cheese -

19. 4 tablespoons avocado sauce -

20. 2 tablespoons pickled onions, or to taste -

21. 4 sprigs cilantro, leaves only -

22. 1/4 cup shredded iceberg lettuce -

How to cook deliciously - Chicken Wrap with Black Beans and Pickled Red Onions

1. Stage

Make the pickled onions: In a microwave safe bowl or measuring cup, combine the vinegar, 1/2 cup water, sugar, and salt. Microwave on high for 2 to 3 minutes, or until the sugar dissolves. Stir in the sliced onions and return to the microwave for 1 minute. Let stand for about 15 minutes, until cool.

2. Stage

Make the avocado sauce: Add the avocado, water, olive oil, lime juice, salt, and hot sauce into a blender or small food processor. Process until smooth and creamy and no chunks of avocado remain.

3. Stage

Warm the tortillas: Place the tortillas on a microwave safe plate and heat them in the microwave for about 1 minute, until they are pliable and no longer translucent in places.

4. Stage

Assemble the wraps: On a cutting board, place 1 tortilla. Spread half the beans in a line in the lower third of the wrap, leaving a gap of about 2 inches on the bottom and the right and left sides of the tortilla. Top with half the chicken, half the cheese, 2 tablespoons avocado sauce, a spoonful of drained pickled onions, cilantro leaves, and shredded lettuce. Fold the sides of the tortilla in towards the center so they almost touch, leaving a gap of about 2 inches. Fold the bottom (uncovered) flap of the tortilla up towards the center and start rolling the tortilla, keeping the side flaps in place with your fingers, until the wrap completely encloses the filling in a tight roll. Repeat with the second tortilla and more filling.

5. Stage

Cut the wraps in half and serve: Use a large chef’s knife to slice the wrap in half on the diagonal and serve. You can store leftover pickled onions in the fridge, tightly covered, for up to 2 weeks. Did you love the recipe? Give us some stars below!