Recipes Ingredients Meat & Poultry Chicken Southwestern Chicken Wraps 3.2 (232) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 You don't have to cook anything to make this sandwich -- pick up a rotisserie chicken, or substitute leftover Thanksgiving turkey. Ingredients ¾ cup reduced-fat sour cream 2 to 3 tablespoons chopped pickled jalapenos 2 tablespoons fresh lime juice Coarse salt and ground pepper 4 sandwich wraps (10 inches each) 3 cups baby spinach 3 cups shredded cooked chicken or turkey 1 can (15 ounces) drained and rinsed black beans 1 large tomato, thinly sliced 1 small red onion, thinly sliced 1 avocado, thinly sliced Directions In a bowl, whisk together sour cream, jalapenos, and lime juice; season with salt and pepper. Spread sandwich wraps with sour-cream sauce, leaving a 2-inch border. In center of wraps, layer equal amounts of baby spinach, shredded chicken, black beans, tomato, onion, and avocado. For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down. Print