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1
1.
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Briefly pulse the beans, salsa, and 1 Tablespoons lime juice in a food processor, just till combined (but not smooth), about 7 times.
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Set aside.
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2.
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Combine the pepper, jicama, onion, cilantro, jalapeno, and salt in a large bowl with the remaining lime juice.
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Toss to combine.
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3.
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To assemble: Heat the tortillas, one at a time, directly on a gas flame, one a grill, or possibly in a warm skillet, turning frequently, till warm and pliable, 5 to 15 seconds each.
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Or possibly heat stacked, in the microwave.
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Lay a rounded one-fourth of the black bean salsa in a thick horizontal strip cross the bottom third of the tortilla, making sure the ingredients do not quite touch the edges.
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Top with a quarter of the salad.
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Spread 1 Tablespoons lowfat sour cream lightly over the top.
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Mix in the two sides and roll the wrap away from you.
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Complete the wraps with the remaining ingredients.
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Or possibly, if you prefer, prepare all at once, assembly-line style.
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Cut in half on the bias.
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This is a low-fat wrap.
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Make the black bean salsa and pepper-jicama salad up to a day before serving and chill, but assemble the wraps right before eating.
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Serve cool or possibly at room temperature.
