This is one of the first recipes I made when I started getting into cooking. It’s still one of our favorites, but now it seems ridiculously easy and barely even a recipe. Regardless, I still think it’s worth sharing!
It makes enough for 3-4 wraps, but if you are like us, and eat the leftovers, make sure to keep the components separate so everything stays crispy. No one likes a soggy wrap! Yuck! Also, I heat my wraps in a dry frying pan for a minute of so on each side. I like the way it gets a bit browned and crispy.
Grilled Chicken Wraps with White Bean-Chili Spread (serves 4)
2 grilled chicken breasts, diced
1-14.5 ounce cannellini beans, drained and rinsed
2 cloves garlic
3 Tbs olive oil
1 tsp chili powder
1/4 tsp salt
2 cups fresh spinach
2 Tbs bottled Italian Dressing
4 wraps (we used sun dried tomato wraps)
1 cup cherry tomatoes, halved
1/2 cup feta cheese
In the bowl of a food processor, combine cannellini beans, garlic and salt. Process until almost smooth. Slowly add in oil, with the food processor still running, until emulsified.
In a medium sized bowl, toss spinach with Italian dressing. Set aside.
To assemble wraps, equally divide spread between the 4 wraps and sprinkle spinach on top. Add tomatoes and feta cheese, dividing both evenly amongst wraps. Serve immediately.
Recipe from Better Homes and Gardens Cookbook