Rainbow Veggie & Black Bean Healthy Wrap

• 4 whole wheat or gluten-free large tortillas
• 1 cup canned black beans, rinsed and drained
• 1 medium carrot, peeled and julienned
• 1/2 red bell pepper, thinly sliced
• 1/2 cucumber, thinly sliced lengthwise
• 1 ripe avocado, sliced
• 1 cup baby spinach leaves
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tablespoon plain Greek yogurt or dairy-free yogurt
• 1 teaspoon olive oil
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. In a small bowl, mash the rinsed black beans gently with a fork, leaving some texture.
2. In another small bowl, whisk together lime juice, Greek yogurt, olive oil, ground cumin, salt, and pepper to create a tangy dressing.
3. Lay out each tortilla flat on a clean surface. Spread about 1/4 of the mashed black beans evenly in the center of each tortilla.
4. Layer the carrot, red bell pepper, cucumber slices, baby spinach, and avocado slices on top of the beans.
5. Drizzle approximately 1 tablespoon of the lime-cilantro dressing over the veggies on each wrap.
6. Sprinkle chopped cilantro over the filling for added freshness and flavor.
7. Carefully fold the sides of each tortilla inward, then roll tightly from the bottom up to enclose the filling completely.
8. Slice each wrap in half diagonally and serve immediately, or wrap tightly in foil/plastic wrap for meal prep.

Chef tips

• Use gluten-free tortillas if you want to make this wrap gluten-free.
• For added protein, add grilled chicken strips or baked tofu cubes inside the wrap.
• If avocados aren’t in season, substitute with hummus for creaminess.
• The wrap can be prepared ahead of time and stored in the fridge for up to 24 hours; keep it tightly wrapped to prevent sogginess.