These creamy and colourful wraps come together in very little time. The crisp red bell peppers and lettuce add crunch. You can prepare the bean filling ahead of time and assemble the wraps just before you're ready to eat.
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
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.