South Western Chicken Wrap

3/4 cup reduced-fat sour cream


2 to 3 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 (15 ounces) black beans, drained and rinsed

1 large tomato, thinly sliced

1 small red onion, thinly sliced

1 avocado, thinly sliced

Directions:

1. In a bowl, whisk together sour cream, jalapeños, and lime juice; season with salt and pepper.

2. 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.