Ingredients
2
cups uncooked instant white rice
2
cups water
2
cups shredded cooked chicken
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
ripe avocado, pitted, peeled and chopped
2
chipotle chiles in adobo sauce (from 7-oz can), finely chopped
1/2
cup orange marmalade
1/2
cup sour cream
1
tablespoon fresh lime juice
1
tablespoon Jamaican jerk seasoning (dry)
8
whole wheat tortillas (8 inch)
4
medium green onions, chopped (1/4 cup)
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 2-quart saucepan, cook rice in water as directed on package.
Meanwhile, in large bowl, toss chicken, beans, avocado and chiles. In small bowl, stir marmalade, sour cream, lime juice and jerk seasoning. Add to chicken mixture; toss until evenly coated.
Spoon 1/2 cup cooked rice down center of each tortilla; top each with 1/2 cup chicken mixture. Roll up tortillas; place seam side down in baking dish and tuck ends under.
Cover; bake 45 minutes or until thoroughly heated. Garnish with onions.
