| | Directions | | In a bowl, whisk together sour cream, jalapeños, and lime juice; season with salt and pepper. Spread wraps with sour cream sauce, leaving a 2-inch border. In center of wraps, dividing ingredients evenly, layer spinach, chicken, beans, tomato, onion, and avocado. Fold two sides of wrap over filling, then roll tightly, ending seam sides down. |
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| Ingredients | | - |  | 3/4 cup reduced-fat sour cream, or dairy substitute |
| - | | 2 tablespoons chopped pickled jalapeños |
| - | | 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 |
| - | | 1 can black beans, drained and rinsed (15 ounce can) |
| - | | 1 tomato, thinly sliced (large) |
| - | | 1 red onion, thinly sliced (small) |
| - | | 1 avocado, thinly sliced |
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