Ingredients

• 1/2  cup mayonnaise or salad dressing
• 1  or 2 canned chipotle peppers in adobo sauce, drained and finely chopped
• 6  10-inch flour tortillas or flat-bread wraps
• 12  ounces sliced cooked turkey or chicken
• 1  recipe Black Bean-Corn Salsa
• 1  avocado, halved, seeded, peeled, and sliced

Directions

1. In a small bowl stir together mayonnaise and chipotle pepper. To assemble wraps, spread mayonnaise mixture evenly over tortillas. Top with turkey, Black Bean-Corn Salsa, and avocado slices. Fold bottom one-fourth of tortillas over filling. Fold in one of the sides of each tortilla and roll up, starting from the edge with the filling. If necessary, secure wraps with wooden toothpicks. Serve immediately or wrap each in plastic wrap and chill for up to 4 hours. Makes 6 wraps.

2. Black Bean-Corn Salsa: In a large bowl combine one 15-ounce can black beans, rinsed and drained; 1 cup chopped, seeded tomatoes; 1/2 cup frozen whole kernel corn, thawed; 2 tablespoons thinly sliced green onions; 2 tablespoons snipped fresh cilantro; 1 tablespoon cooking oil; 1 tablespoon lime juice; 1/4 teaspoon salt; 1/4 teaspoon ground cumin; and 1/4 teaspoon ground black pepper. Cover and chill for 1 to 24 hours, stirring occasionally.