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Picnic Pinwheel Wraps
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serves 4


1/2 cup Neufchâtel cream cheese
2 to 3 tablespoons pickled jalapeños, chopped
2 tablespoons lime juice
Coarse salt and ground pepper
4 whole grain tortilla wraps (10 inches each)
3 cups baby spinach
3 cups cooked chicken or turkey, shredded
15-ounce can black beans, drained and rinsed
1 large tomato, thinly sliced
1 small red onion, thinly sliced
1 avocado, thinly sliced
1 cup Andrews & Everett’s shredded cheddar cheese


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  • I'm a dairy free recipe!
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1. In a bowl, whisk together cream cheese, jalapeños and lime juice. Season with salt and pepper.
2. Spread each wrap with cream cheese sauce, leaving a 2-inch border. In center of wraps, layer equal amounts of baby spinach, shredded chicken, black beans, tomato, onion, avocado and cheese.
3. For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down. Slice into pinwheels and slide onto a bamboo skewer and serve.

Per serving (1/2 wrap): 394 calories, 16g fat, 6g sat fat, 30g carbohydrates, 36g protein, 301mg sodium, 9g fiber


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