Smashed white beans with creamy avocado slices and crunchy veggies make this wrap hearty and healthy. It’s also perfectly portable for work or a picnic.
Typically, I find eating lighter meals when it’s cold outside is a struggle. Like, who really wants a cold salad over something warm, carby, creamy, meaty, and comforting? You know what I mean? The downside is that eating those heavier meals at lunchtime makes me just want to take a nap! Not a good thing when there are deadlines to meet. Thus, I’ve been finding a happy medium by making hearty yet healthy fresh veggie wraps for lunch. This smashed white bean one was such a winner I just had to share it with all of you.
A package of La Tortilla Factory Non-GMO Low Carb Flour Tortillas in the soft taco size came in handy as I embarked on my mission to eat fulfilling yet fresh lunches this week!
About La Tortilla Factory
A few fun facts about La Tortilla Factory:
- Founders, Jose and Mary Tamayo, set out to bring authentic Mexican flavors to California in 1977.
- They developed and launched the first Low Carb Tortilla in 2002.
- La Tortilla Factory was also the first to market with a flexible gluten-free tortilla, and an organic tortilla (way before organic was cool).
- They pledge to use real ingredients; no weird stuff like dough conditioners, and mono and diglycerides.
This wrap is completely inspired by a recipe for a smashed white bean and avocado club sandwich that I’d torn out of a Real Simple magazine circa 2006. Do people even still do that? Pull recipes out of a physical magazine? I feel like I’m totally dating myself here.
Anyway… I swapped the bread for the low-carb wrap and swapped the sprouts for Gilbertie’s Petite Edibles (Westport, CT) Citrus Blend, which is a combo of microgreens – citrus basil, chervil, chard, beets, sorrel, lettuce, and amaranth. Then, to top it all off, I added some heat with Sweet Baby Ray’s Hot Sauce, also from my January Degusta Box.
It was a little more fulfilling to eat, at least to my brain than a salad when it’s below 10 degrees outside, but not so heavy that I needed a nap at my desk.
Oh, and those chips in the above photo weren’t just props. I ate ’em all!
Smashed White Bean + Avocado Wrap
Ingredients
- 2, soft taco-sized flour tortillas
- 1, 14 ounce can cannellini beans
- 1/2 teaspoon garlic powder
- 1 avocado thinly sliced
- 1/2 large cucumber thinly sliced
- 1/4 large red onion thinly sliced
- 1 cup microgreens
- Salt + black pepper to taste
- Sweet Baby Ray’s Hot Sauce optional
Instructions
- In a medium bowl, combine the beans, garlic powder, salt, and pepper. Roughly mash the mixture with the back of a fork.
- Lay the two tortillas out flat on a cutting board and divide the mashed beans evenly between them.
- Top with the onion, cucumber, avocado, and microgreens.
- Splash on some hot sauce if desired. Roll each wrap and secure with toothpicks. Enjoy.
Photos by Renato Ghio