15 days of sandwiches: Day 4 – Chicken black bean rice and corn wrap

I love eating sandwiches in wrap form because it’s a great way to eat a sandwich without all the bread. If you can find whole wheat or a whole grain type of wrap, use those. They have more fiber in them than the regular ones which means it will keep you fuller longer.

In this particular wrap, I initially wanted to use whole black beans. But when I got to the store, I found this fat free spicy black bean spread which I thought would be really good in these. If you can’t find the spread (it’s from Trader Joe’s) then go ahead and just use the regular black beans. It will still taste awesome!


1 cooked chicken breast, diced (you could also use turkey if you don’t have any cooked chicken on hand)
1/4 cup brown rice (I used frozen pre-cooked)
1/4 cup corn, fresh or frozen
Black beans or black bean spread (I used a black bean spread, but you can use whole beans)
Cheddar cheese
1 Whole wheat wrap

In a skillet over medium high heat, saute corn and rice until corn begins to brown. Season with salt and pepper. Remove from the heat and set aside.

Spread the black bean spread down on the tortilla. Layer 1 slice of cheese over that and place down chicken. Top with corn, rice, and avocado. Wrap up and place on a heated grill pan or panini press.


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