* grilled chicken breast, sliced ¼ in. (6 mm) thick
1 1/4 qt.
* lettuce, shredded
1 lb.
* Monterey Jack cheese, grated
Method
1
Combine ingredients for pico de gallo and mix well. Reserve.
2
Drain black beans and reserve the liquid. Purée black beans to a paste in a blender or food processor. (If the beans are too dry, add a small amount of the reserved liquid.) Season with salt and pepper if necessary.
3
Lay tortillas on the work surface and spread with a ¼ in. (6 mm) layer of beans leaving a 1 in. (2.5 cm) margin around the outside of the tortilla.
4
Cut the avocado in half and remove pit. Using a large spoon, scoop the flesh from the skin, keeping the avocado in one piece. Slice each avocado half lengthwise into five segments. Sprinkle with lemon juice to prevent the slices from darkening.
5
Arrange sliced chicken and avocado on top of the black bean paste. Sprinkle with lettuce and cheese. Spoon pico de gallo on each tortilla.
6
Roll up the tortilla and secure with a frilled toothpick.
7
**Wrap and refrigerate at or below 41°F (5°C) until service.