1/2 cup canned black beans, rinsed and drained
1 large tomato, seeded and chopped
2 pickled jalapeños, seeded and chopped
4 teaspoons fresh lime juice
1/2 teaspoon chili powder
1/2 ripe avocado
2 tablespoons plain yogurt
4 whole-wheat tortillas
1/2 lb. thinly sliced turkey breast
1 cup fresh cilantro, chopped
Stir together black beans, tomato, jalapeños, 2 teaspoons lime juice, chili powder, and salt to taste.
Purée avocado, yogurt, remaining 2 teaspoons lime juice, and salt to taste in a food processor, or mash with a fork until smooth.
Spread avocado mixture evenly on tortillas and arrange turkey across each tortilla just below middle. Top with black bean salsa and cilantro and roll up tortillas tightly, leaving ends open. Halve diagonally with a serrated knife.