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Southwestern Chicken Wrap
- 3/4 cup reduced-fat sour cream
- 2 to 3 tablespoons chopped pickled jalapenos
- 2 tablespoons fresh lime juice
- Coarse salt and ground pepper
- 4 sandwich wraps (10 inches each)
- 3 cups baby spinach
- 3 cups shredded cooked chicken or turkey
- 1 can (15 ounces) black beans drained and rinsed
- 1 large tomato thinly sliced
- 1 small red onion thinly sliced
- 1 avocado thinly sliced
Directions:View on PBS Food
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