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Turkey-Avocado Wraps

Makes: 6 servings
Start to Finish 25 mins
Turkey-Avocado Wraps
  • 1/2  cup  mayonnaise or salad dressing
  • 1 2  canned chipotle peppers in adobo sauce, drained and finely chopped
  • 6 10  inches  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

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.

Black Bean-Corn Salsa
  • 1 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
  • 1/4  teaspoon  ground black pepper

1. In a large bowl combine black beans, rinsed and drained; chopped, seeded tomatoes; frozen whole kernel corn, thawed; thinly sliced green onions; snipped fresh cilantro; cooking oil; lime juice; salt; ground cumin; and ground black pepper. Cover and chill for 1 to 24 hours, stirring occasionally.

Nutrition Facts (Turkey-Avocado Wraps)
  • Servings Per Recipe 6,
  • cal. (kcal) 496,
  • Fat, total (g) 28,
  • chol. (mg) 50,
  • sat. fat (g) 5,
  • carb. (g) 39,
  • fiber (g) 7,
  • pro. (g) 25,
  • sodium (mg) 608,
  • Potassium (mg) 608,
  • calcium (mg) 101,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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