I did something really really stupid last week. I gave up carbs. Horrible idea. I don’t know how I did it.  If you ask my scale it was quite a success, but if you ask my personality it was an epic failure. I was miserable. And when I tried to go for a run mid-week, I could barely make it a few blocks without huffing and puffing. There’s a reason track stars eat spaghetti the night before a big meet. So would you like to know how I spent my Saturday afternoon? Eating pizza and drinking beer. Yeah!! I have a 10k coming up in a few weeks, I need fuel! But if you don’t need fuel and you like living low carb for some crazy reason, here’s a delicious recipe for you.  I haven’t made homemade guacamole in a while and I forgot how good it is. I could’ve eaten it with a shovel. mmmm mmm mmm.


Makes 4-6 wraps

For the Salsa:

  • 1 can black beans, rinsed and drained
  • 1/2 a red bell pepper, diced
  • 2 TB red onion, finely chopped
  • 1 TB chopped cilantro
  • 1 green onion, chopped
  • 1 TB olive oil
  • 1/2 tsp. kosher salt
  • 1/2 cup canned corn kernels
  • 1 tsp. ground cumin

For the Guacamole:

  • 2 ripe avocados
  • 1/4 cup onion, finely chopped
  • 1/4 cup cilantro, finely chopped
  • Juice of one lime
  • 3/4 tsp. kosher salt
  • 1 jalapeño, seeded and finely chopped

For the Wraps:

  • 4-6 wraps of your choice (whole wheat, spinach etc.)
  • 2 chicken breasts, cooked and diced
  • 4 cups baby spinach leaves


1. To make the black bean salsa, combine all of the ingredients in a large bowl.  Toss to combine and refrigerate until ready to use. The longer the salsa sits, the better it will taste.

2. To make the guacamole, split the avocados and remove the pits.  Scoop the flesh into a medium bowl.  Mash with a fork until smooth.  Add in the onion, cilantro, lime juice, salt, and jalapeño.  Stir briskly to combine. Taste, and adjust seasonings if needed.

3. To make the wraps, Place a tortilla on a plate and spread 2 tablespoons of guacamole on top.  Add about 1/4 cup of the cooked chicken to the bottom third of the tortilla.  Top with about 3 tablespoons of the black bean salsa and a handful of baby spinach leaves.  Roll the bottom edge up and over the fillings, fold the sides inward, and roll tightly the rest of the way. Slice in half and serve.


Source: Adapted from Annie’s Eats