This light and tasty wrap can be great for lunch or a healthy snack. Add a whole grain, such as rice or even a wrap or bread.
Ingredients
- 1 can (540 mL/19 oz) white kidney beans, drained and rinsed
- 60 mL (¼ cup) chopped reconstituted sundried tomatoes (see tip)
- 60 mL (¼ cup) chopped fresh parsley
- 1 clove garlic, minced
- 1 mL (¼ tsp) ground pepper
- 1 avocado, diced
- 1 small bell pepper, diced
- 15 mL (1 tbsp) cider vinegar
- 1 small head Boston leaf lettuce
- 1 carrot, grated
Directions
- In a large bowl, mash beans until coarse using a potato masher or fork. Stir in tomatoes, parsley, garlic and ground pepper until well distributed. Gently fold in avocado, bell pepper and vinegar.
- Spoon bean mixture into lettuce leaves and sprinkle with carrot to serve
Tips
- Prepare sundried tomatoes: Place in a bowl and pour boiling water over top. Let it stand for about 3 minutes or until tender and soft. Drain water and chop sundried tomatoes.
- Little chefs can mash beans, prepare bean mixture, and fill their own lettuce leaves.
- Avocados turn brown quickly so cut them up just before using them.
- Bump up the colour in this recipe with sliced radishes or quartered cherry tomatoes.
