Cobb Salad Wraps With Tomatoes, Avocado and Black Beans

• 2 chicken breasts
• 12 cup plum tomato, diced
• 12 cup red bell pepper, diced
• 12 cup avocado, diced
• 13 cup canned black beans, drained and rinsed
• 14 cup green onion, finely chopped
• 14 cup parsley, chopped
• 4 teaspoons lemon juice
• 1 tablespoon low-fat sour cream
• 1 tablespoon olive oil
• 1 teaspoon garlic, finely chopped
• 12 teaspoon hot chili sauce
• 1 pinch salt and pepper
• 12 cup light cheddar cheese, shredded
• 4 large whole wheat tortillas

1. Lightly coat a nonstick grill pan with vegetable spray and set over medium heat.
2. Grill the chicken for 4 minutes on each side or until no longer pink.
3. Cool slightly, then slice thinly.
4. Combine the tomatoes, red pepper, avocado, black beans, green onions and parsley in a large bowl.
5. Add the lemon juice, sour cream, olive oil, garlic, chili sauce, salt and pepper and mix well.
6. Spread one-half of each of the tortillas with some of the tomato mixture.
7. Top with slices of chicken and the shredded cheese.
8. Fold in 2 sides and roll up.
9. Bake in a 400F oven for 5 minutes until warm.

chicken breasts, tomato, red bell pepper, avocado, black beans, green onion, parsley, lemon juice, lowfat sour cream, olive oil, garlic, hot chili sauce, salt, cheddar cheese, whole wheat tortillas

Taken from www.food.com/recipe/cobb-salad-wraps-with-tomatoes-avocado-and-black-beans-423342 (may not work)