SOUTHWESTERN CHICKEN WRAPS

The lurking Costco (read: any deli pre-cooked chicken) chicken turns into a real asset in this recipe. While it's perfectly legal to saute a frozen chicken breast and dice the meat, having chicken already cooked makes this recipe come together in minutes. Should you need to cook some chicken, do it first, as the remaining ingredients should only be lightly sauteed, not stewed, in order to retain some crunch and individuality. The following quantity will fill four wraps, and one makes a good-sized serving for all but the hungriest individuals. You may notice that zucchini also shows up here, but only in a supporting role. Using a little olive oil in lieu of the Pam is also allowed, but not so much that the wraps become greasy.

1/2 cup chopped onions
1 medium sweet red pepper, chopped
1 large or 2 small garlic cloves, chopped
2 cups black beans, rinsed if canned
1 medium-sized zucchini, chopped
2 tablespoons fresh lime juice (1/2 to 1 lime, depending on juiciness)
8 ounces of boneless cooked chicken, chopped
1/2 packet Taco Seasoning mix
1 avocado, peeled and chopped
1/4 cup lite sour cream
4 wraps (I prefer sundried tomato wraps, but whole wheat are good, too)

Spray a skillet with PAM, heat over medium high for a minute or two and then add the onions, pepper and garlic. Stirring frequently until the onions are softened. Add the beans and zucchini. Continue cooking while you squeeze in the lime juice, and add the chicken and taco seasoning mix. Add 1/4 cup of water and mix all ingredients thoroughly. As soon as the water has blended in, remove from heat and divide between the four tortillas. Top with avocado slices and sour cream (either inside before wrapping, or outside for a garnish after wrapping). These are pretty much knife and fork food -- likely to spill everything if you try to pick them up -- but really, really good.