Black Bean-Mango Salsa Wrap

4 whole wheat wraps

1 15oz can, no added salt black beans

3 TBSP chunky salsa (no sugar added)

½ tsp ground cumin

1 medium, ripe mango, peeled and cubed

¼ cup diced red onion

½ cup diced avocado

1 TBSP chopped fresh cilantro

1tsp olive oil

1tsp lemon juice

Mixed greens salad (lettuce, tomato, cucumber, etc)

Grilled Chicken (this is a great way to use up leftover grilled chicken)

In a medium bowl, mash black beans with fork until mushy and add salsa and cumin. Mix well. Store the bean mixture in an airtight container to use as a sandwich spread for the week.

To make the salsa, place the mango cubes, onion, and avocado in a bowl. In a separate bowl, whisk together olive oil and lemon juice. Pour over mango mixture. Stir well and store in air tight container as sandwich topper for week.

Make medium bowl of mixed greens salad: lettuce, tomato, cucumber etc. Store in air tight container for the week.

Wrap assembly: Take the tortilla, spread with roughly 1/3 of black bean mixture, sprinkle on ¼ cup mango salsa, and top with a hearty helping of salad mix and grilled chicken. Roll up and wrap with foil. Pack for lunch!