chicken wraps

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1/2 cup black beans, rinsed and drained
• 1/2 cup salsa (your favorite kind)
• 1/4 cup shredded cheddar cheese
• 1/2 cup shredded lettuce
• 8 large tortillas
• 1/2 avocado, sliced (optional)

Instructions

1. In a skillet, heat olive oil over medium heat.
2. Add the chicken cubes and cook until browned and cooked through, about 6-8 minutes.
3. Stir in the black beans and salsa. Heat through for 2-3 minutes.
4. Warm the tortillas according to package directions (microwave, skillet, or oven).
5. Fill each tortilla with the chicken and black bean mixture.
6. Top with shredded lettuce and cheddar cheese.
7. Fold the sides of the tortilla in and roll up tightly.

Notes

• For a spicier wrap, add a pinch of chili powder or a dash of hot sauce.
• To prevent soggy tortillas, don't overfill them with wet ingredients.
• These wraps are best served immediately, but leftovers can be stored in the refrigerator for up to 3 days.