Veggie bean wraps
Avocado, sprouts and refried beans create a nutritious, delicious lunch on the go.
If you sit down to lunch each day with a real plate, fork, knife, napkin and glass of water, stop reading.
Uh-huh, as I suspected. Traditional lunches have gone the way of the family dinner – wonderful, good for you, and totally impractical on a regular basis for so many of us. Enter plan B: easy lunches that will fill you up, satisfy your craving for crunch, taste and texture, and stay fresh for several hours until you can grab a five-minute break in between meetings and projects.
These wraps are stuffed with high-protein, high-nutrition foods that will give you energy for several hours, and keep you feeling great throughout the day. Since they’re lighter than sandwiches, wraps are a great way to fill up without falling asleep at your desk from an overly carb-heavy meal.
- 4 spinach tortillas
- 1 can refried beans
- 1 basket sprouts
- 1/2 small red onion, thinly sliced
- 1 avocado, sliced thin
- 4 large Romaine lettuce leaves
- 1/2 cup grape tomatoes, halved
- Italian seasoning blend
- Fresh black pepper
Preheat oven to 350° F. Toast wraps for 2-3 minutes. Remove from oven and lay on a clean work surface.
Spread a generous amount of refried beans over each wrap. Slice lettuce into ribbons and distribute evenly among the wraps.
Top with sprouts, avocado, onion and tomato. Sprinkle with herbs and pepper.
Roll tightly, cut in half on the bias, and secure with a toothpick.