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Southwestern Chicken Wraps
¾ cup sour cream
23 tbsp pickled jalapeños, chopped
2 tbsp fresh lime juice
coarse salt and ground pepper
4 sandwich wraps (10")
3 cups baby spinach
3 cups cooked chicken or turkey, shredded
15 oz can black beans, drained and rinsed
1 large tomato, thinly sliced
1 small red onion
1 avocado
1
In a bowl, whisk together sour cream, pickled jalapenos, fresh lime juice and season with salt and pepper.
2
Spread the 4 sandwich wraps with the sour cream mixture leaving a 2-inch border. In center of wraps, dividing ingredients evenly, layer baby spinach, cooked chicken or turkey, black beans, sliced tomato, onion and avocado.
3
Fold two sides of wraps over filling, then roll tightly, ending seam sides down.
Nutrition Facts
4 servings
Serving size
This recipe brought to you by the Idaho Bean Commission.
Ingredients
¾ cup sour cream
23 tbsp pickled jalapeños, chopped
2 tbsp fresh lime juice
coarse salt and ground pepper
4 sandwich wraps (10")
3 cups baby spinach
3 cups cooked chicken or turkey, shredded
15 oz can black beans, drained and rinsed
1 large tomato, thinly sliced
1 small red onion
1 avocado