Sautéed Chicken and Black Bean Wrap with Chipotle Mayo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A popular college-friendly wrap combining spiced sautéed chicken and black beans, finished with a smoky chipotle mayo for a flavorful handheld meal. This mexican-inspired sandwiches & wraps ready in about 20 minutes turns olive oil, ground cumin, chili powder into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 520 calories and feeds 2, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 2 Mexican cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 8 oz sliced chicken breast seasoned with 1/2 tsp ground cumin, 1/2 tsp chili powder, and 1/4 tsp salt. Sauté for 5-6 minutes until cooked through and lightly browned.
  2. Step 2: Stir in 1/2 cup drained black beans and cook for an additional 2 minutes until heated through. Remove from heat.
  3. Step 3: In a small bowl, combine 3 tbsp mayonnaise, 1 tsp minced chipotle pepper in adobo sauce, and 1 tsp fresh lime juice to make the chipotle mayo.
  4. Step 4: Lay one 10-inch flour tortilla flat and spread half the chipotle mayo evenly over the surface. Layer half the chicken and bean mixture, 1/2 cup shredded cheddar cheese, and 1/2 cup chopped romaine lettuce.
  5. Step 5: Roll up the tortilla tightly, folding in the edges as you go. Repeat with the second tortilla and remaining ingredients.
  6. Step 6: Slice each wrap in half diagonally and serve immediately or wrap tightly for an on-the-go meal.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Chicken and Black Bean Wrap with Chipotle Mayo take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken and Black Bean Wrap with Chipotle Mayo?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Sautéed Chicken and Black Bean Wrap with Chipotle Mayo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Chicken and Black Bean Wrap with Chipotle Mayo for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Chicken and Black Bean Wrap with Chipotle Mayo?

Mexican sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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