Martha Stewart has done it again. I was on a mission to find a yummy new wrap recipe and I should have known to look no further than Martha. This southwest one was a real treat. A little bit of spice and whole lot of YUM. The black bean/avocado/jalapeno combo totally works all wrapped up in one easy to eat little pocket of deliciousness.
Ingredients
3/4 cup sour cream
2 tablespoons chopped pickled jalapenos
2 tablespoons fresh lime juice
Salt and ground pepper
4 10-inch flour tortillas
3 cups baby spinach
3 cups shredded cooked chicken {I use Zaycon 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
Directions
In a small mixing bowl, whisk together sour cream, jalapenos, and lime juice. Salt and pepper to taste and then set aside.
Lay tortilla out on a flat surface and spread with sour cream sauce, leaving a 2-inch border around the edges. In center of wraps, layer 1/4 of the baby spinach, shredded chicken, black beans, tomato, onion, and avocado on each tortilla. Roll up tightly. Cut each wrap diagonally in half to serve.
Looking for more sandwich alternatives? Check out these wrap recipes:
Feta Cheese and Cucumber Mediterranean Tuna Wrap
Asian Chicken Wrap
Greek Salad Wrap with Feta Cheese
Easy Spicy Italian Wrap
BBQ Chicken and Bacon Wrap
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