Latin Chicken Wraps

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
900
FAT
174%
CHOL
80%
SOD
58%

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Ingredients for 4 servings

1 1/3 pounds ground chicken breast

1 jalapeño pepper, seeded and minced

1/4 cup cilantro leaves, chopped

2 cloves garlic, grated or finely chopped

1/2 tablespoon ground cumin (half a palmful)

1/2 tablespoon chili powder (half a palmful)

1 cup shredded Chihuahua, Monterey Jack or cheddar cheese

Salt and pepper

2 tablespoons, plus 1/4 cup extra virgin olive oil (EVOO), divided

Zest and juice of 2 limes

1 heaping teaspoon Dijon mustard (eyeball it)

1 can black beans (15 ounces), drained, thoroughly rinsed, then thoroughly dried – spread out on a kitchen towel to absorb the water from rinsing

3 ripe plum tomatoes, lightly seeded and roughly chopped

1/2 small red onion, chopped

1/4 head iceberg lettuce, thinly shredded

2 ripe avocados, skin and pit removed, flesh chopped into large bite-size pieces

4 large white or whole wheat flour tortillas

Corn tortilla chips to serve alongside, any color you like

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