Santa Fe Chicken Salad Wraps

1/4 cup reduced fat sour cream
1/4 cup + 2 Tbsp fat free greek yogurt
3 Tbsp lime juice
1/4 tsp paprika
1/4 tsp cumin
2 Tbsp cilantro, minced
1 stalk celery, diced
1/2 lb boneless skinless chicken breast, cooked & cubed
1/2 cup reduced sodium black beans
1/2 medium red bell pepper, diced
1/3 cup no sodium added corn kernels
Salt & pepper, to taste
4 low carb tortillas
2 cups baby spinach
1 avocado, pitted & sliced

1. In a medium bowl, mix together the sour cream, yogurt, lime juice, salt & pepper, paprika, cumin, and cilantro. Add the chicken and celery and mix until well coated.

2. Fold in black beans, bell pepper and corn. Cover and refrigerate at least 1 hour before serving.

To Prepare:

1. Layer chicken salad, baby spinach and avocado slices inside tortilla. Fold up the ends and roll the wrap tight. Slice in half at an angle.


Serving Size: Makes 4 wraps