Ingredients
Equipment
Method
- In a mixing bowl, combine the cooked black beans, steamed broccoli, diced beets, honey, Dijon mustard, and apple cider vinegar. Stir until well coated.
- Heat a frying pan over medium heat. Add the mixture and sauté for about 5–7 minutes, allowing the flavors to meld and everything to heat through.
- While the mixture is heating, place the whole wheat wraps on a cutting board.
- Once heated, evenly distribute the black bean mixture onto each wrap.
- Roll the wraps tightly, tucking in the edges as you go.
- Return the wraps to the frying pan, seam side down, and toast them for about 2 minutes on each side until they are golden brown and crispy.
- Remove the wraps from the pan and let them rest for 5 minutes before cutting them in half.
- Serve with a simple mixed greens salad and a spoon of low-fat yogurt on the side.
Nutrition
Notes
Feel free to swap out black beans for chickpeas for a different flavor profile.
You can also add in other vegetables like bell peppers or zucchini for extra nutrition.
If preparing in advance, store the components separately; assemble just before serving for the best texture.
This wrap is great for lunch or a light dinner and can be easily reheated in a microwave or sandwich press.
Enjoy your culinary adventure!
You can also add in other vegetables like bell peppers or zucchini for extra nutrition.
If preparing in advance, store the components separately; assemble just before serving for the best texture.
This wrap is great for lunch or a light dinner and can be easily reheated in a microwave or sandwich press.
Enjoy your culinary adventure!