| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Rinsed drained canned black |
| beans | ||
| 1 | Vine-ripened tomato, seeded | |
| and chopped | ||
| 2 | Pickled jalapeños, seeded | |
| and chopped wear rubber | ||
| gloves | ||
| 4 | t | Fresh lemon juice |
| 1/2 | t | Chili powder |
| 1/2 | Ripe California avocado | |
| 2 | T | Low-fat plain yogurt |
| 4 | 10-inch whole-wheat | |
| tortillas | ||
| 1/2 | lb | Thinly sliced roast turkey |
| breast | ||
| 1 | c | Packed fresh coriander |
| sprigs washed well spun | ||
| dry and chopped coarse |
INSTRUCTIONS
1998 Can be prepared in 45 minutes or less. In a bowl stir together black beans, jalapeños, 2 teaspoon lime juice, chili powder, and salt to taste. In a food processor purée avocado, yogurt, remaining 2 teaspoons lime juice, and salt to taste. (Alternatively, with a fork mash avocado mixture until smooth.) Spread avocado mixture evenly on tortillas and arrange turkey across each tortilla just below middle. Top turkey with salsa and coriander and roll up tortillas tightly, leaving ends open. Halve tortillas diagonally with a serrated knife. Makes 4 rolled sandwiches. Each serving about 297 calories and 10 grams fat (30% of calories from fat) Gourmet June 1996 Posted to recipelu-digest by Sandy <[email protected]> on Mar 16,
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Nutrition (calculated from recipe ingredients)
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Calories: 5183
Calories From Fat: 1378
Total Fat: 161.1g
Cholesterol: 512mg
Sodium: 3234.1mg
Potassium: 11042.5mg
Carbohydrates: 770.6g
Fiber: 276g
Sugar: 15.4g
Protein: 324.6g