Warm Chicken and Black Bean Wrap
Cilantro Jalapeño Sour Cream
1 cup light sour cream
1/2 cup loosely packed fresh cilantro leaves, chopped
2 tablespoons diced pickled jalapeño peppers
2 teaspoons chopped yellow onion
2 teaspoons Dijon mustard
1 teaspoon lime zest
Stir together all ingredients in a small bowl. Cover and chill 30 minutes.
2 cups chopped cooked chicken breast
1 can black beans (rinsed and drained)
1 can yellow corn with red and green bell peppers (drained)
2 tablespoons salsa
1 cup (4 oz.) shredded 2% reduced-fat Cheddar cheese
3 tablespoons of cilantro jalapeño sour cream
8 (8-inch) soft taco-size whole wheat flour tortillas (warmed)
Vegetable cooking spray
Toss together ingredients. Spread chicken mixture in the middle of each tortilla. Fold opposite sides of tortillas over filling, and roll up. Coat burritos with cooking spray. Coat a hot griddle or nonstick skillet with cooking spray. Cook burritos, in batches, on hot griddle over medium heat, pressing gently with a spatula, 3 to 4 minutes on each side or until golden brown and cheese is melted. Serve with salsa and remaining cilantro jalapeño sour cream.
*adapted from Southern Living.