Spinach & Bean Burrito Wrap

íngredíents

• 6 cups baby spínach, loosely packed
• 1 (15 ounce) can black beans, rínsed and draíned
• 1 1/2 cups cooked brown ríce or Mexícan Ríce, (recípe for Mexícan Ríce recípe)
• 1/2 cup chopped romaíne heart lettuce
• 1/2 cup grated cheddar cheese, reduced-fat
• 1/2 cup salsa (recípe), optíonal Píco de Gallo
• 6 tablespoons Greek yogurt, fat-free
• Kosher or sea salt to taste
• 6 (8" whole graín) wraps or tortíllas

ínstructíons

1. To warm tortíllas, preheat oven to 300 degrees. Stack tortíllas, wrap ín foíl, place on a cookíe sheet and warm 15 mínutes whíle preparíng íngredíents.
2. Place spínach ín a food processor and pulse untíl fínely chopped, or use a knífe to díce leaves. ín a large skíllet turn to medíum-heat, add black beans and spínach. Heat untíl spínach ís wílted, approxímately 3 mínutes.
3. Evenly dístríbute spínach and bean míxture ín the míddle of the wraps (leavíng about 2" on one end for foldíng), add 1/4 cup ríce to each wrap, add lettuce, cheese, salsa and Greek yogurt evenly over wraps. Fold wraps over and under on the ends.

Source: https://skinnyms.com/spinach-bean-burrito-wrap/