I found this recipe in an Everyday Food magazine. (Thanks, Angela, for the gift subscription!!) The hubby said it's a definite "do-over"!INGREDIENTS:
3/4 cup sour cream or tofutti sour cream
1-2 tablespoons chopped pickled jalapenos
2 tablespoons fresh lime juice
Coarse salt and ground pepper
4 sandwich wraps, (10 inches each)
3 cups baby spinach or romaine lettuce
3 cups shredded cooked chicken
1 can (15 ounces) drained and rinsed black beans
1 large tomato, thinly sliced
1/2 small red onion, thinly sliced
1 avocado, thinly sliced
DIRECTIONS:
- In a bowl, whisk together sour cream, jalapenos, and lime juice; season with salt and pepper.
- Spread sandwich wraps with sour-cream sauce, leaving a 2-inch border. In center of wraps, in a rectangular shape, layer equal amounts of baby spinach, shredded chicken, black beans, tomato, onion, and avocado. For each wrap, fold two sides of wrap over filling (the short sides of the rectangle), then roll tightly, ending seam side down.
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2 comments:
Love Every Day Food. It is one of my favorite, must have magazines. Great food blog! I will definitely put it in my Google Reader.
Okay Cheree....I finally made these and I have to say, they were eeexxxcellent. My family loved them. The sour cream mixture is to die for...I could eat it straight...and MAKES the wraps. Thanks for sharing. One thing I added was a couple of healthy shakes of garlic salt to the black beans after draining and rinsing. Try it next time and let me know what you think. THANKS FOR YET ANOTHER AMAZING RECIPE!!
luf you
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