Avocado Kidney Bean Lunch Wrap
An easy take-along friendly lunch that is both healthy and delicious! If you have other veggies left in your fridge, feel free to add them too.
Servings: 2
Calories: 493kcal
Ingredients
For the wrap
- 4 small wrap/tortilla (GF If needed) (I used spinach-infused wraps, hence the color)
- 1.5 cup cooked kidney beans drained and rinsed (½ cup dried = 1.5 cup cooked = 1 15 oz can drained)
- 1/2 cup bell pepper finely chopped
- 1 cup red cabbage chopped
- 2 cup salad greens of your choice (we used iceberg lettuce)
For the sauce:
- 1/2 avocado mashed
- 1 clove clove of garlic minced
- 1/2 lime/lemon juice only (use less if using lemon)
- sea salt to taste
- black pepper to taste
Instructions
- Combine all sauce ingredients in a small bowl and mash until well combined. You could use a small food processor too.
- Top warp/tortilla with avocado sauce, beans, and veggies. Wrap firmly and serve with leftover salad (if you haven't pushed everything in the wraps.
Notes
If taking along, warp firmly in cling film or aluminum foil.
Interesting Read(s):
- Kitchen Tips and Tricks: These Kitchen Shortcuts Will Change The Way You Cook
- Why You Should Eat Avocado Seed (and How To Do It)