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Turkey-Avocado Wraps Recipe

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This recipe for Turkey-Avocado Wraps is from Resurrection Lutheran Church Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup Mayonnaise or salad dressing
1 or 2 canned Chipotle peppers in adobo sauce, drained and finely chopped
6 10-inch Flour tortillas or flatbread wraps
12 ou Sliced, cooked turkey or chicken
1 recipe Black Bean-Corn Salsa
1 Avocado, halved, seeded, peeled and sliced

Black Bean-Corn Salsa:
1 15-oz can Black beans, rinsed and drained
1 c Tomatoes, seeded and chopped
1/2 c Frozen whole kernel corn, thawed
2 Tbsp Green onion, thinly sliced
2 Tbsp Fresh cilantro, snipped
1 Tbsp Cooking oil
1 Tbsp Lime juice
1/4 tsp Salt
1/4 tsp Ground cumin
1/4 tsp Ground black pepper
Directions:
Directions:
In a small bowl stir together mayonnaise and chipotle pepper. To assemble wraps, salsa and avocado slices. Fold bottom one-fourth of tortillas over filling. Told in one of the sides of each tortilla and roll up, starting from the edge with the filling. If necessary, secure wraps with wooden toothpicks, Serve immediately or wrap each in plastic wrap and chill for up to 4 hours. Makes 6 wraps.

Black Bean-Corn Salsa:
In a large bowl combine all ingredients. Cover and chill for 1 to 24 hours, stirring occasionally.

Per wrap: 496 cal, 28 g total fat (5 g sat. fat), 50 mg chol., 608 mg sodium, 39 g carbo., 7 g fiber, 25 g pro.

 

 

 

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