- 6 cups baby spinach, loosely packed
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup cooked brown rice or Mexican Rice
- 1/2 cups chopped romaine heart lettuce
- 1/2 cup grated cheddar cheese, reduced-fat
- 1/2 cup salsa , optional Pico de Gallo
- 6 tablespoons Greek yogurt, fat-free
- Kosher or sea salt to taste
- 6 (8″ whole grain) wraps or tortillas
To warm tortillas, preheat oven to 300 degrees. Stack tortillas, wrap in foil, place on a cookie sheet and warm 15 minutes while preparing ingredients.
Place spinach in a food processor and pulse until finely chopped, or use a knife to dice leaves. In a large skillet turn to medium-heat, add black beans and spinach. Heat until spinach is wilted, approximately 3 minutes.
Evenly distribute spinach and bean mixture in the middle of the wraps (leaving about 2″ on one end for folding), add 1/4 cup rice to each wrap, add lettuce, cheese, salsa and Greek yogurt evenly over wraps. Fold wraps over and under on the ends.