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Cobb Salad Wraps
A healthy back to school or work lunch idea. Cobb Salad Wraps with tomatoes, avocado and black beans.
8 oz skinless, boneless chicken breasts
(about 2 breasts)
1/2 cup diced plum tomatoes
1/2 cup diced red bell pepper
1/2 cup diced ripe avocado
1/3 cup canned black beans
1/4 cup finely chopped green onions
1/4 cup chopped parsley
4 tsp lemon juice
1 Tbsp low-fat sour cream
1 Tbsp olive oil
1 tsp finely chopped garlic
1/2 tsp hot chili sauce
pinch of salt and pepper
1/2 cup shredded cheddar cheese
4 large whole wheat flour tortillas
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.
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.
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. Place the wraps in a clean grill pan and cook for 5 minutes, turning halfway, just enough to warm through. Cut in half and serve.
Recipe excerpted from Rose Reisman’s Family Favorites (Whitecap Books) by Rose Reisman. Photo by Ryan Szulc, from Rose Reisman’s Family Favorites (Whitecap Books)
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