These wraps hold all of dinner in one warm tortilla, the chipotle seasoning already in the wrap doing most of the work. Buy chicken and beans, warm them with garlic and onion, and you have a weeknight meal in minutes.

Serves 2. 20 minutes, 15 at the stove.

About 1270 calories a serving, 92 g protein, 179 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice 1 small onion and mince 2 cloves garlic. Cut 12 ounces chicken breast into bite-sized pieces. Heat 1 tablespoon oil in a large skillet over medium-high heat.
2. When the oil shimmers, add the chicken and cook, stirring occasionally, until it browns and cooks through, about 8 minutes. When the chicken is no longer pink inside, push it to the side.8 min
3. Add the diced onion and minced garlic to the empty space and stir into the chicken. Cook until the onion softens and the garlic is fragrant, about 2 minutes. While the onion cooks, drain and rinse one 15-ounce can of black beans.2 min
4. Stir the black beans into the chicken mixture and cook for 1 minute to heat through. Season with salt and pepper to taste.1 min
5. Warm 4 tortillas wrapped in a damp paper towel in the microwave for 30 seconds, or heat them one at a time in the skillet over medium heat for about 30 seconds per side. Divide the chicken and bean mixture between the warm wraps, roll them closed, and serve.

Note Swap the chicken for ground turkey or shredded pork if you prefer. Leftovers keep for three days in the refrigerator and rewarm in the microwave. Serve with lime wedges, diced tomato, and sour cream on the side.