Cobb Salad Wraps With Tomatoes, Avocado and Black Beans |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Rose Reisman Personal Gourmet Recipe of the Month found in the Metro News Ingredients:
2 chicken breasts |
1/2 cup plum tomato, diced |
1/2 cup red bell pepper, diced |
1/2 cup avocado, diced |
1/3 cup canned black beans, drained and rinsed |
1/4 cup green onion, finely chopped |
1/4 cup parsley, chopped |
4 teaspoons lemon juice |
1 tablespoon low-fat sour cream |
1 tablespoon olive oil |
1 teaspoon garlic, finely chopped |
1/2 teaspoon hot chili sauce |
1 pinch salt and pepper |
1/2 cup light cheddar cheese, shredded |
4 large whole wheat tortillas |
Directions:
1. Lightly coat a nonstick grill pan with vegetable spray and set over medium heat. Grill the chicken for 4 minutes on each side or until no longer pink. Cool slightly, then slice thinly.
2. Combine the tomatoes, red pepper, avocado, black beans, green onions and parsley in a large bowl. Add the lemon juice, sour cream, olive oil, garlic, chili sauce, salt and pepper and mix well.
3. Spread one-half of each of the tortillas with some of the tomato mixture. Top with slices of chicken and the shredded cheese. Fold in 2 sides and roll up.
4. Bake in a 400F oven for 5 minutes until warm.
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