Cobb Salad Wraps With Tomatoes, Avocado and Black Beans

“From Rose Reisman "Personal Gourmet Recipe of the Month" found in the Metro News”
READY IN:
25mins
SERVES:
4
YIELD:
4 wraps
UNITS:
US

Ingredients Nutrition

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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