1 1/3 cups low-sodium black beans, drained and rinsed
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon chili flakes
4 (10-inch) whole-wheat wraps
1 1/3 cups cooked brown rice
8 ounces grilled chicken breast, sliced
1 small carrot, shredded (about 1 cup)
1/2 avocado, pitted and diced
1 Roma tomato, seeded and chopped (1/2 cup)
Hot sauce for serving, optional
How to Make It
Combine first 6 ingredients in a small bowl and toss.
Place one wrap on a clean work surface. Spoon 1/3 cup rice onto bottom of wrap. Add 1/3 cup bean mixture, 2 ounces chicken, and 1/4 cup shredded carrot, then top with 1 tablespoon avocado and 2 tablespoons tomato.
Seal wrap, slice in half, and serve immediately with hot sauce on the side, if desired.