Tex-Mex Style Burrito

350 g chipotle roast turkey, sliced thin

1 cup (250 ml) frozen corn niblets, thawed and drained

1 cup (250 ml) cooked black beans

1 red tomato, chopped

2 green onions, cut into rings

1 jalapeño pepper, chopped fine

1 lime, juice only

3 tbsp. (45 ml) olive oil

1 handful cilantro, coarsely chopped

4 ancient grain tortillas

1 avocado, peeled and cut in quarters

1 cup (250 ml) sour cream

Salt and pepper