This is a wonderful, easy dish to prepare with leftover chicken. Pair with a small bowl of tortilla soup for a full, satisfying meal.

These are so delicious, I don't even know what to say!

Watch Cristina make this recipe! Watch
Servings: Serves 6
  • 6 whole wheat tortillas
  • 2 roasted chicken breasts , diced and set aside
  • 4 to 5 cups arugula
  • Black Bean Salsa with Roasted Corn
  • Guacamole
  • Directions
    To warm tortillas: Place a tortilla on a gas stove, warming each side for approximately 20 seconds. Repeat for each wrap as it is being assembled.

    Or, preheat oven to 325°. Wrap the tortillas in foil and heat for 15 minutes. Turn off oven and keep the tortillas warm until ready to use. Remove the tortillas from the oven and keep them covered until ready for use so they stay warm.

    To assemble: Take 1 tortilla and place it on a warm plate. Spread 2 tablespoons of guacamole over the entire tortilla. Add 1/4 cup of chicken to lower third of tortilla. Add 3 tablespoons of black bean salsa and 6 to 10 arugula leaves.

    Roll the tortilla over once and fold in the sides tightly to fold into a burrito. With the seam side down, place on your serving plate and cut diagonally with a sharp knife.

    Serve with a generous dollop of guacamole and black bean salsa!

    Watch Cristina make this recipe! Watch


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