4 large flour tortillas
1 cup refried black beans, warmed
2 cups shredded leftover Chipotle Glazed Chicken (see recipe), warmed
2 tablespoons crema, crème fraiche, or sour cream
1 avocado, diced
1/2 cup salsa fresca
2 small bunches watercress, trimmed
2 tablespoons freshly squeezed lime juice
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste
Warm the tortillas in a dry pan then lay out on a counter. Spread each with a strip of warm black beans down the center. Top with the warmed chicken, crema, creme fraiche, or sour cream, avocado, and salsa fresca.
Lightly toss the watercress with the lime juice, olive oil, salt, and pepper and place over the chicken. Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder.