Southwestern Turkey Wrap with Avocado Lime Spread

Drain and rinse 1 can of black beans. In a small bowl, mix the black beans with 1 cup corn kernels, 1/2 tsp ground cumin, 1/4 tsp chili powder, and 1/4 tsp salt. Set aside.

Finely dice 1/4 medium red onion and 2 medium roma tomatoes. Shred 2 cups of romaine lettuce. Set aside.

For the avocado lime spread, scoop the flesh of 2 ripe avocados into a medium bowl. Add the juice of 1 lime, 1 minced garlic clove, 1/4 cup chopped cilantro, 1/4 tsp salt, and 1/4 tsp black pepper. Mash with a fork until smooth but still slightly chunky.

Heat 1 tbsp olive oil in a skillet over medium heat. Add the black bean and corn mixture, cooking for about 5 minutes until warmed through. Remove from heat.

Warm 4 large flour tortillas in the microwave for 15-20 seconds or in a dry skillet for 30 seconds per side.

Spread a generous layer of the avocado lime mixture on each tortilla, leaving a 1-inch border around the edges.

Layer 3 oz of turkey breast slices on each tortilla, followed by 1 oz of shredded pepper jack cheese.

Divide the black bean and corn mixture evenly among the tortillas, then top with diced tomatoes, red onion, and shredded lettuce.

Fold in the sides of each tortilla, then roll tightly from the bottom up to form a wrap. Cut in half diagonally and serve immediately.