Sunday, August 10, 2008

Southwestern Chicken Wraps

We've been really loving these wraps lately. It seems like every time we've had them we've also had impromptu guests who have also enjoyed these. Good thing it makes more than what Paul and I could eat! Try these...but be warned that they may attract visitors to your door at mealtime! :)

Oh yeah, and full credit goes to Everyday Food magazine for this one.


3/4 cup reduced fat sour cream
2 Tbsp. chopped pickled jalapenos (find these by the green chilies at the grocery store)
2 Tbsp. fresh lime juice
Freshly ground pepper and coarse salt

4 Sandwich Wraps (10-inch), We've used whole wheat and tomato basil but any kind is fine.
3 Cups baby spinach
3 Cups shredded, cooked turkey or chicken
1 Can (15 oz) drained and rinsed black beans
1 large tomato, thinly sliced
1 small red onion, thinly sliced
1 avocado, thinly sliced

Combine sour cream, jalapenos, lime juice and salt and pepper in a bowl. Spread sour cream sauce on the wraps, leaving a 2 inch border. In center of wraps, layer equal amounts of baby spinach, shredded chicken, black beans, tomato, onion, and avocado. For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down.


G. said...

these sound delicious. I'll have to plan on these for next week. Thanx.