The Hawthorne Chilluns Love Rosie's Wraps.

Whenever the Hawthorne Children go out to eat, they inevitably order some type of wrap. I decided to show them what a real wrap is about.

I started off with black beans, not from a can. You could use canned beans if you must, but be sure you wash off all the nasty slime and the black. What? You'd rather cook them from scratch? OK. First rinse off the beans. Pour the beans in a pan of salted water. Bring to a boil. Reduce heat and simmer. After 20 minutes, drain the beans, refill the pan with fresh water, add salt and the beans, and bring to a boil again. Reduce heat and simmer for about 20-25 minutes, or until done. I like my beans a bit al dente. You may like them mooshier. If so, then just cook longer until they're the consistency you like. Taste test all along.

I also cooked some Jasmine rice.

I had almost a pound of chicken breast tenders for $1.91.

For a little extra oomph, I added the zest of one lime to the beans.

My ingredients for the wraps: chopped red onion jullienned carrot thinly sliced cucumber strips green bell pepper strips minced red jalapeno

Grated Pepper Jack cheese.

I cut my chicken into bite-sized cubes and added freshly ground salt and pepper and a sprinkling of cumin.

I sauteed the chicken a batch at a time, in 1/2 LOLB and 1/2 ELBOO. (Land o' Lakes Butter and Extra Light Bertolli Olive Oil) Rache has her EVOO. I want my LOLB and ELBOO in the lexicon of American cuisine.

Cook for a few minutes until nicely browned and drain on paper towels.

I happened to have an avocado on hand.

Slice lengthwise through the avocado and twist to separate.

Spoon the flesh out and cut into thin slices. Drizzle lime juice over top to keep the flesh from darkening.

Here are all the fixin's for my wraps: From top left, kinda clockwise, shredded Pepper Jack cheese, chicken cubes black beans Jasmine rice tortillas cutting board with red onion, carrot, red jalapeno green pepper cucumber And in the middle, cutting board with avocado.

First I laid down a bed of rice and beans and put the chicken on top.

Then I added the rest of the ingredients - the carrot the cucumber the green pepper the hot red jalapeno the red onion the avocado ...

... and sprinkled Pepper Jack over top. Roll up the fat tortilla and top with more cheese.

Bake in a 350 degree oven for about 20 minutes until the wrap is heated through and the cheese is slightly browned on top.

We loved all the flavors in this wrap. The heat from the jalapeno and Pepper Jack cheese was tempered by the coolness of the cucumber. The textures complimented each other - from the fresh crunch of the vegetables, the toothiness of the black beans, the familiar smoothness of the rice, the meatiness of the chicken to the rich creaminess of the avocado. And the melted cheese oozed lovingly throughout.

Fresh salsa, sour cream, and cilantro accented the wrap. For the cilantro haters out there, substitute parsley. I loved the flavors. I loved the colors. And the Hawthorne children loved the wraps.