• 1/2 cup rinsed drained canned black beans
• 1 large vine-ripened tomato, seeded and chopped
• 2 pickled jalapeños, seeded and chopped(wear rubber gloves)
• 4 tsp fresh lemon juice
• 1/2 tsp chili powder
• 1/2 ripe California avocado
• 2 Tbs low-fat plain yogurt
• four 10-inch whole-wheat tortillas
• 1/2 pound thinly sliced roast turkey breast
• 1 cup packed fresh coriander sprigs, washed well, spun dry, and
  chopped coarse

In a bowl stir together black beans, tomato, jalapeños, 2 teaspoon lime juice, chili powder, and salt to taste.

In a food processor purée avocado, yogurt, remaining 2 teaspoons lime juice, and salt to taste. (Alternatively, with a fork mash avocado mixture until smooth.)

Spread avocado mixture evenly on tortillas and arrange turkey across each tortilla just below middle. Top turkey with salsa and coriander and roll up tortillas tightly, leaving ends open. Halve tortillas diagonally with a serrated knife.

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