Roasted Chicken Wraps

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Cristina Ferrare
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 to 3 tablespoons Black Bean Salsa

2 tablespoons Guacamole

6 flour or whole-wheat tortillas

2 roasted chicken breasts, diced

4-5 cups arugula leaves

2 (15 ounce) cans black-beans, rinsed and drained

½ cup chopped red bell pepper

¼ cup chopped red onion

1 ripe mango, cut up into small bite-size pieces

1 tablespoon chopped cilantro

2 scallions, chopped

1 tablespoons finely chopped jalapeno

2 tablespoons olive oil

1-teaspoon kosher salt

1 corn on the cob, remove the kernels and boil them for 2 minutes

2 teaspoons ground cumin

2 tablespoons of olive oil

4 tablespoons of fresh lemon juice

4 ripe avocados

½ medium white onion, finely chopped

½ cup cilantro, finely chopped

6 tablespoons fresh lime juice

1-1/2 teaspoons kosher salt

1 jalapeno, finely chopped

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