Thai Chicken and Bean Wraps 

Source: Bean Education & Awareness Network. 

& Gourmet Spot

vegetable cooking spray 
8 oz. boneless skinless chicken breast, cut into 1/2-inch pieces 
2 cups small broccoli florets 
1/2 medium onion, chopped 
1/2 medium green bell pepper, chopped 
1 Tbsp. minced gingerroot or 1 tsp. ground ginger 
2 tsp. minced garlic 
1 can (15 oz.) Black beans or Dark Red Kidney beans or 1½ cups cooked dry-packaged Black beans or Dark Red Kidney beans, rinsed, drained 
Thai seasoning (recipe follows) 
4 flour tortillas (10-inch) 
Spray wok or large skillet with cooking spray. Heat over medium heat until hot. Add chicken and cook until browned (3 to 4 minutes). Add broccoli, onion, bell pepper, gingerroot and garlic, and stir-fry until crisp-tender, about 5 minutes. Stir in black beans and Thai seasoning; cook until hot, 2 to 3 minutes. 

Spoon about 1/2 cup mixture in center of each tortilla. Fold sides of tortillas in about 2" on the sides and roll up from other side to enclose filling. Yields 4 servings.

Thai Seasoning 


2 Tbsp. reduced-sodium tamari soy sauce 
2 Tbsp. grated lemon rind or 2 to 3 tsp. lemon juice 
2 Tbsp. minced cilantro 
1 Tbsp. reduced-fat peanut butter 
1 Tbsp. brown sugar 
1/4 tsp. crushed red pepper 
Mix all ingredients.

Note:
Although recipes call for a specific bean variety, any canned or dry-packaged bean variety can be easily substituted for another.