The silkiness of the white beans combined with the rich avocado and crunchy cucumbers and bell peppers make this Simple Cooking with Heart vegetarian recipe a winner of a lunch or dinner.
Ingredients
For the white bean hummus:
15.5 oz. canned, no-salt-added, or, low-sodium white beans (like cannellini) (drained, rinsed)
1 Tbsp. lemon juice
3 Tbsp. water
1/4 tsp. ground, sweet paprika
1/4 tsp. ground black pepper
For the wraps:
1 medium tomato (thinly sliced)
1 medium cucumber (thinly sliced)
1 bell pepper (seeded, thinly sliced)
1 avocado (peeled, pit removed, sliced)
4 handfuls lettuce
4 (10-inch) whole-grain, low-fat wraps
Directions
For the white bean hummus:
-Drain and rinse the beans; add into the bowl of a food processor, along with remaining ingredients.
-Puree until the mixture is smooth, about 1 minute.
For the wraps:
-Chop all the vegetables: slice the tomato, cucumber, bell pepper, and avocado.
-Spread about 1/3 cup white bean hummus over each wrap, leaving about a 1/2-inch border around the edges. Divide vegetables onto each wrap, placing over the hummus-not all the vegetables will be used.
-Fold each side of the wrap up and then roll. Cut in half, if desired. Serve wraps with any extra vegetables and dip that is leftover.
