This vegetarian wrap, made with a flour tortilla, is a salad you can eat with your hands. Pack it for a lunch on the go.



Ingredient Checklist


Instructions Checklist
  • With a potato masher or fork, mash together beans, olive oil, cumin, chili powder, and salt in a medium bowl.

  • Spread 2 tablespoons bean mixture on each tortilla halfway between the center and bottom edge. Top with 1 to 2 tablespoons each diced tomato and cheese; cover with a lettuce leaf.

  • Fold sides of tortilla over filling; roll from bottom to form a cylinder. Roll in waxed paper and fold ends over; tape to secure. Cut wraps in half diagonally. Serve with avocado and mango, if desired.

Reviews (1)

41 Ratings
  • 5 star values: 14
  • 4 star values: 13
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 2
Rating: Unrated
Quick, easy, tasty. I made it for dinner. I'd be afraid the wrap would get soggy if I made it in the morning and didn't eat it until lunch because of the tomato...