Today I share my one of the favorite lunch recipe that’s super easy to make, get ready in no time, and most importantly it’s healthy, vegan, plant-based and nutrient-packed.
The Whole Wheat Tortilla Bean Wraps is perfect for grabbing and lunch. Usually, when I’m not in a mood to make a heavy meal or hurry, I made those wraps. This wraps filled with beans, corn, tomatoes, cucumber, kale, creamy sauce or just stuff them with anything you like to fill in with veggies or lentils. They’re satisfying to your taste buds, keep you charged and packed for longer.
Usually, I buy a packet of tortilla wraps from the grocery store every weekend because it turns out to be a perfect lunch for mid-week. This time I made spicy red kidney beans (rajma) and corn (maize) mixture for filling the wrap, just sauté them with some spices in a little oil and assemble the wrap with some creamy sauce, kale, cucumber as well as fresh cut tomatoes. You can also add Oven Roasted Chickpeas or Baked Garlic Potato Fries to your wrap.
Oh, I forget to mention an important point that I used red kidney beans soaked overnight and then I boiled them in the morning, but you can use canned beans as well.