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

To assemble:
6 large whole wheat tortillas or wraps
2 roasted chicken breasts, diced or shredded*
4-5 cups baby spinach leaves


  • 01

    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.

  • 02

    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.

  • 03

    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.

  • 04

    *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.  


  • Christine

    This looks so good! Definitely will have to try this as I love all the ingredients, especially black beans. I’m sure my husband will love a change from his usual sanwhich he takes to work, too!

  • Those look amazing and my husband is a big fan of the guac as well, so I think these will go down a treat!:)

  • Anonymous

    I love the black bean salsa with the jalapeno and mango…that would definitely taste great in a nice wrap. My husband would love this recipe, too!

  • Misty Lynn

    We made your spicy bean burritos last night and loved them. Looking forward to trying this recipe.

  • Anonymous

    Looks great. I can do guac as long as its dressed up a bit. :-)

  • Claire

    Hi Annie! I entered an iron chef style cooking competition a few months ago (the ingredient was avocado) and made chocolate avocado vegan cupcakes with faux avocado buttercream, chocolate avocado fudge, and avocado poundcake. After using (and peeling) 250 avocados, avocados have not been something that I’ve been wanting eat…. however, this recipe may just change that. Thanks for sharing.

  • The Hungry Housewife

    Ohhhh YEAH..maybe you a reformed guac hater!!!! This looks delicious!

  • That looks SO good, oh my goodness. Starving now, haha.

  • We have a post of guacamole on our blog today and there is still guacamole left from making it yesterday. This looks like a wonderful lunch. I don’t eat chicken but I bet it would be just as good with shrimp! Good for you giving guacamole another shot!

  • i’ve been looking for a good black bean salsa…. i’ll have to try yours :)

  • melissa

    This looks so yummy-I have been craving something like this! Quick question-I cannot handle mango. Would you substitute another ingredient or just skip it all together?

  • Anonymous

    Please see the FAQ page regarding substitutions.

  • Wow that black bean salsa sounds AMAZING, and it pairs so well with the guacamole and chicken! I love spinach tortillas, too :) This one is a winner! but all your recipes are, so… moot point :)

  • Sylvie77

    Great recipe and the salsa sounds specially nice.

  • That looks pretty awesome if I do say so! My husband recently bought some store bought Guac from the store and it was not very good at all, but I hate wasting, so maybe we’ll try making these with that leftover guac!

  • These look so good, and I love everything in these wraps. Definitely making them soon!

  • This looks amazing! I love the idea of a black bean salsa!

  • looks delicious. I would use some roasted chicken from the supermarket as a quick dinner solution!

  • These look super fresh and delish! A new lunch recipe for sure. Thank you!

  • lisaowen

    This looks amazing! Can’t wait to tryit! Just wondering if you had any tips for keeping the guacamole “fresh” longer (not browning)? I haven’t been able to find anything that has really worked.

  • Anonymous

    Supposedly you can keep the avocado pit in the bowl with the guac and that can help. I haven’t tried it myself though. With this particular recipe, I really didn’t see much browning – maybe because of all the lime juice.

  • Beth

    This looks great, and it’s good to hear that it can be appreciated by non-guac lovers as well. (I could live on the stuff, but my husband would be just fine never eating it.) Do you have any tips for cutting the mango? That’s something I still haven’t mastered…

  • Anonymous

    Actually, I have a baby food post about cutting mangoes. You can find it via the search bar, or the baby food category. Enjoy!

  • Kristin

    Wow…these wraps were delicious! I had high hopes but they exceeded them. Love.

  • Tricia

    These were incredible!! Can’t wait to make again!!

  • Jennifer

    I really want to try this and take it to lunch. How does it hold up if made ahead of time – does it end up soggy? Or do you pack the components and make it before eating?

  • Anonymous

    I think if you assemble it in the morning it should be fine until lunchtime.

  • Mythineats

    This looks delicious. I am going to try them tonight.

  • Cristina ferrare

    I am flattered! Really nice job, it looks beautiful! Thank you for acknowledging the recipe, that was very kind of you!
    Cristina Ferrare

  • annieseats

    Cristina, thank you so much! You are awesome and I have loved everything I’ve made so far from your book. Can’t wait to try more recipes. The caramelized scallops are my favorite so far!

  • Linda

    My children ate spinach! This recipe is my new gold standard! Thanks so much.

  • Celine

    I just had this for dinner, and it was delicious! The salsa definitely puts these over the top. Thank you for the wonderful recipe. I will be making these wraps again soon!