These "open-faced wraps" get their kick from the adobo sauce in canned chipotle chiles. Quench the heat with a refreshing Cranberry-Açai Spritzer. Research on the health-promoting abilities of açai berries shows promise because they are rich in antioxidants, phytochemicals, anti-inflammatory substances, vitamins, and minerals.
Prep: 12 minutes
1/4 cup light sour cream
1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce (reserve chiles for another use)
4 (6-inch) low-fat whole wheat tortillas
5 cups gourmet salad greens
6 ounces thinly sliced low-sodium deli roast beef (such as Boar's Head)
1 cup refrigerated prechopped tomato
1/3 cup mild pickled banana pepper rings
1 ripe peeled avocado, coarsely chopped
How to Make It
Combine 1/4 cup sour cream and adobo sauce in a small bowl, stirring well. Place 1 tortilla on each of 4 plates. Spread 1 tablespoon sour cream mixture over each tortilla. Top each evenly with salad greens; arrange beef over greens.
Combine tomato, pepper rings, and avocado in a medium bowl; toss gently. Top beef evenly with tomato mixture.
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