Week 41, Recipe 4: Turkey Avocado Wraps with Black Bean Salsa

NOTES

• As I was assembling these, I was skeptical that they'd have much flavor. I was proven wrong...they were tasty!
• I made the salsa the night before we ate the wraps as it needs to chill at least 1 hour and up to 24 hours before serving.

INGREDIENTS

• 1/2 c. mayo or salad dressing
• Large flour tortillas or wraps of choice
• 12 oz sliced deli turkey
• 1-2 avocados, sliced thin
• Thin slices of Monterrey or Colby Jack cheese
• Black Bean & Corn Salsa:
• 1 15-oz can black beans, rinsed and drained
• 1 c. chopped tomato
• 1/2 c. frozen corn, thawed
• 1/2 small red onion, chopped
• 2 tbsp minced fresh cilantro
• 1 tbsp cooking oil
• 1 tbsp lime juice
• 1/4-1/2 tsp salt (to taste)
• 1/4-1/2 tsp pepper (to taste)

DIRECTIONS
1. Mix the ingredients for the salsa and chill for 1-24 hours.
2. To assemble wraps, spread mayo even over each tortilla, top with turkey & cheese, salsa and avocado slices and roll up (fold in the bottom one-forth of the tortilla over the filling and then roll up from the one side).