Type what you have

Ingredients

• ✓ spinach tortilla
• cream cheese
• chipotle in adobo
• flour tortilla
• tortilla
• refried black bean
• pico de gallo salsa
• avocado
• cilantro

Instructions

1. 1 Mix together cream cheese and chipotle. Heat tortillas in microwave or oven to soften. Spread each tortilla with 2 Tbsp. chipotle cream cheese, 1/4 cup black beans and 2 Tbsp. salsa. Scatter one-third of the avocado and cilantro on each.
2. 2 Roll up tortillas tightly; wrap in plastic wrap and refrigerate. To serve, unwrap and trim ends; cut each roll across into 6 pieces.

By Avocados from Mexico

Ingredients

• ✓ spinach tortilla
• mayonnaise
• yogurt
• chipotle chile
• adobo sauce
• lettuce
• monterey jack cheese
• avocado
• bacon
• red onion
• tomato
• chicken breast

Instructions

1. 1 Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl.
2. 2 Cook tortillas in the microwave until warm and pliable, about 30 seconds.
3. 3 Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 of the lettuce, 1/2 of the Monterey Jack cheese, 1/2 of the avocado, 1/2 of the bacon, 1/2 of the red onion, 1/2 of the tomato, and 1/2 of the chicken, respectively, in the center of each tortilla. Fold opposing edges of tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.

By BethAnne923

Ingredients

• ✓ spinach tortilla
• avocado
• black pepper
• salt
• olive oil
• red bell pepper
• yellow bell pepper
• green bell pepper
• yellow onion
• chicken tenderloin
• black pepper
• salt
• adobo seasoning
• salt
• red pepper flake
• lemon
• garlic
• red wine vinegar
• olive oil
• cilantro paste
• parsley

Instructions

1. 1 Preheat the oven to 420 degrees F (215 degrees C).
2. 2 Combine parsley, cilantro paste, olive oil, red wine vinegar, garlic, lemon juice, red pepper flakes, and salt in the bowl of a food processor. Mix until smooth and place in fridge until chicken is ready.
3. 3 Rub adobo, salt, and pepper on both sides of tenderloins.
4. 4 Cook in the preheated oven until no longer pink in the centers, about 25 minutes.
5. 5 When chicken is almost finished baking, heat a saute pan over medium-low heat. Coat pan with olive oil and add onion and bell peppers. Sprinkle with salt and pepper. Cover and cook, stirring occasionally, until veggies are tender, about 5 minutes. Remove from heat.
6. 6 Remove chicken from the oven and let sit a few minutes to cool. Slice avocado and remove chimichurri sauce from fridge. When chicken has cooled, chop/shred chicken with 2 forks and mix with chimichurri. Place on spinach tortillas and top with veggies and avocado. Form wrap, slice in half, and enjoy!

By Trish