1. In non stick grill pan sprayed with vegetable spray, grill chicken on a medium heat for 4 minutes per side or just until no longer pink. Cool slightly then slice thinly.
2. Add tomatoes, bell pepper, avocado, beans, onions and parsley to bowl. Add lemon juice, sour cream, olive oil, garlic, chili paste and salt and pepper and mix well.
3. Lay out tortillas and divide tomato mixture in centre of each. Top with chicken slices and grated cheese. Fold in sides and roll. Place in cleaned grill pan and cook for 5 minutes, turning halfway, just enough to warm throughout. Cut each wrap in half.
8 oz boneless skinless chicken breast
1/2 cup diced plum tomatoes
1/2 cup diced red bell pepper
1/2 cup diced ripe avocado
1/3 cup canned, drained and rinsed black beans
1/4 cup diced green onions
1/4 cup chopped parsley
4 tsp lemon juice
1 tbsp light sour cream
1 tbsp olive oil
1 tsp minced garlic
1/2 tsp chili sauce
1/8th tsp salt and pepper
2 oz crumbled light old cheddar cheese ( 1 cup grated)
Serves 8 half wraps.