1 can (15 oz.) black beans, drained, rinsed
1 can (8 oz.) corn, drained
1/2 C. chopped red bell pepper or plum tomato
3 T. fresh lime juice
2 T. minced fresh cilantro leaves
1/4 tsp. hot red pepper sauce (optional)
4 boneless, skinless chicken breast halves
2 T. chili powder
4-10″ low-fat flour tortillas
4 slices low-fat swiss cheese, cut in thirds

Combine beans, corn, bell pepper, lime juice, cilantro and hot pepper sauce. Set aside. Coat chicken with chili powder. Cook on oiled grill over medium coals (coals will be ash gray) 6 minutes per side or until no longer pink. Cut chicken into thin slices. Wrap tortillas in plastic wrap. Microwave on HIGH 1 minute. For each sandwich, place three cheese slice halves down center of one tortilla. Top with equal parts chicken breast slices and bean mixture. Roll up tightly; secure with wooden pick in two places. Cut in half. Makes 8 servings

Yield: 8 servings
Servig Size: 1/2 wrap

Calories: 235
Fat: 6g
Fiber: 3.6

Notes: Insetad of using regular 10″ Tortillas and cutting them in half, I use 8 high fiber wheat tortillas from La Tortilla Factory (50 calories each, about 6″ with 8g fiber) and leave them whole. I cut the cheese in 4 pieces, and use 2 on each tortilla (same amount of cheese used total as the original recipe). I also add in some shredded lettuce to add some bulk, since its more tortilla. With my changes the wrap is more filling, 220 calories, 6.5g fat, and a whopping 11.7g fiber.