Colorful Rainbow Veggie and Avocado Healthy Wrap

• 4 large whole wheat or spinach tortillas (10-inch)
• 1 cup cooked black beans (drained and rinsed if canned)
• 1 ripe avocado, sliced
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow carrot, shredded or julienned
• 1 cup baby spinach leaves
• 1 small cucumber, thinly sliced
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• 2 tablespoons plain Greek yogurt or vegan yogurt (optional)
• 1 teaspoon olive oil
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste

Instructions

1. In a small bowl, mix the black beans with olive oil, ground cumin, salt, and pepper. Set aside to marinate briefly.
2. In another bowl, combine the sliced red bell pepper, shredded carrot, baby spinach, cucumber slices, and chopped cilantro.
3. In a separate small bowl, whisk together lime juice and Greek yogurt (if using) to create a zesty dressing. Add a pinch of salt and pepper.
4. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap them in a damp paper towel and microwave for 15 seconds to make them more pliable.
5. Lay a tortilla flat and spread a thin layer of the lime-yogurt dressing down the center (use the dressing even if vegan without yogurt, just lime juice and a drizzle of olive oil).
6. Layer evenly with black beans, avocado slices, and mixed veggies on top of the dressing.
7. Carefully fold in the sides of the tortilla and then roll it tightly from one end to the other to create a wrap.
8. Slice diagonally in half and secure with toothpicks if needed. Repeat with remaining tortillas and ingredients.
9. Serve immediately for peak freshness or wrap tightly in foil/plastic wrap and refrigerate for up to 24 hours.

Chef tips

• For a gluten-free option, substitute tortillas with large collard green leaves or gluten-free wraps.
• If fresh lime juice is unavailable, a splash of apple cider vinegar can add acidity.
• To boost protein, add grilled chicken strips or roasted tofu cubes.
• Store wraps tightly to prevent them from drying out; add avocado slices just before serving if prepping ahead to reduce browning.