Black Bean, Avocado and Grilled Chicken Pinwheel Sandwiches

Yield: One wrap: 10 to 12 slices

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

These colorful wraps are in equal measure a magnificent source of protein, simplicity and fun! Find more great school lunch ideas »



In a bowl, mash the black beans with the salsa, avocado and olive oil. Season with a little salt if needed.

Place the wrap or tortilla on a work surface and spread a thin layer of the black bean mixture evenly over the surface. Distribute the spinach leaves over the surface of the black bean mixture and lay the chicken strips across the center of the wrap from one side to the other. Top the chicken with strips of red bell pepper or cucumber if you like.

Starting from the bottom of the wrap, tightly roll it, tucking in the ingredients as you roll, until the outer seams meet. Wrap the pinwheel in plastic wrap or parchment paper and refrigerate for 1/2 hour to overnight.

Slice into 3/4-inch slices and serve.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on King 5's "Evening Magazine" show which aired on August 14, 2013.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

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More about: avocados, black beans, chicken, sandwiches


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