Southwestern Chicken Wraps


  • ¾ cup reduced-fat sour cream
  • 2 to 3 tablespoons chopped pickled jalapenos
  • 2 tablespoons fresh lime juice
  • Coarse salt and ground pepper
  • 4 sandwich wraps (10 inches each)
  • 3 cups baby spinach
  • 3 cups shredded cooked chicken or turkey
  • + 4 more ingredients
    • 1 can (15 ounces) drained and rinsed black beans
    • 1 large tomato, thinly sliced
    • 1 small red onion, thinly sliced
    • 1 avocado, thinly sliced

1. In a bowl, whisk together sour cream, jalapenos, and lime juice; season with salt and pepper. 2. Spread sandwich wraps with sour-cream sauce, 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 w...

View full recipe at SpringPad


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