Recipe: Turkey and Black Bean Salsa Wraps
August 1st, 2009Ingredients
- Makes 4 wraps
- ½ cup rinsed and drained canned black beans
- 1 large vine-ripened tomato, seeded and chopped
- 4 teaspoons fresh lemon juice
- ½ teaspoon chili powder
- ½ ripe California avocado
- 2 tablespoons plain yogurt
- 4 10-inch tortillas
- ½ pound thinly sliced roast turkey breast
- 1 cup packed fresh coriander sprigs, washed well, spun dry, and chopped coarse
Preparation
- In a bowl stir together black beans, tomato, 2 teaspoons lime juice, chili powder, and salt to taste.
- In a food processor purée avocado, yogurt, remaining 2 teaspoons lime juice, and salt to taste. (Alternatively, with a fork mash avocado mixture until smooth.)
- Spread avocado mixture evenly on tortillas and arrange turkey across each tortilla just below middle. Top turkey with salsa and coriander and roll up tortillas tightly, leaving ends open. Halve tortillas diagonally with a serrated knife.
Gourmet, June 1996