Ben is a major guacamole lover but I have always had lukewarm feelings at best towards it. This meal made it onto the menu on a whim, mainly because I thought Ben would be jazzed about me finally making something, anything, involving guacamole. I had PB&J at the ready just in case I was not able to stomach this dinner, but to my surprise I not only stomached it, I loved it. I ate it every day afterward for lunch until we ran out of the various components. And shame on me, I’ve been sitting on this recipe for months now. It just wasn’t right around Thanksgiving, and it didn’t exactly scream holidays, but it does feel right at home here in January when people are all about making healthier choices. Assemble the components in advance so you have a quick lunch or light dinner option in minutes. I can’t wait to make these again, and soon.
For the guacamole:
2 ripe avocados
¼ cup yellow onion, finely chopped
¼ cup cilantro, finely chopped
3 tbsp. fresh lime juice
¾ tsp. kosher salt
1 jalapeño, seeded and finely chopped
For the black bean salsa:
1 can black beans, rinsed and drained
¼ cup diced red bell pepper
2 tbsp. red onion, finely chopped
½ ripe mango, cut into bite-size pieces
1 tbsp. chopped cilantro
1 green onion, chopped
1 tbsp. jalapeño, finely minced
1 tbsp. olive oil
½ tsp. kosher salt
1 cob corn, roasted, or ½ cup canned corn
1 tsp. ground cumin
6 large whole wheat tortillas or wraps
2 roasted chicken breasts, diced or shredded*
4-5 cups baby spinach leaves
To make the guacamole, split the avocados and remove the pits. Scoop the flesh into a medium bowl. Mash with a potato masher or fork until smooth. Add in the onion, cilantro, lime juice, salt, and jalapeño. Continue mashing until it has a fluffy, whipped texture. Adjust seasonings to taste.
To make the black bean salsa, combine all of the ingredients in a large bowl. Toss to combine and refrigerate for at least 1 hour to allow the flavors to mingle.
Briefly microwave the tortillas or wraps to warm them and make them malleable. Place a tortilla on a work surface and spread 2 tablespoons of guacamole on top. Add ¼ cup of the cooked chicken to the bottom third of the tortilla. Top with 3 tablespoons of the black bean salsa and a handful of baby spinach leaves. Roll the bottom edge up and over the fillings, fold the sides inward, and roll tightly the rest of the way, burrito-style. Place on a cutting board and slice diagonally. Serve with additional guacamole, sour cream, etc.
*To roast the chicken breasts, preheat the oven to 375˚ F. Line a baking sheet with foil. Place the chicken breasts on the foil, and season with salt and pepper. Fold the foil over the chicken breasts to make a “packet”. Roast 30-40 minutes, or until the chicken is cooked through.