A fresh no-cook summer wrap with spiced kidney beans, a quick tomato salad, romaine lettuce, and a creamy garlic soy yogurt sauce.
3 pcs Tortilla wraps
1 can Kidney beans
1 pcs Red onion
1 cloves Garlic
200 ml Soy yogurt
1 pcs Canned tomato
1 pcs Tomatoes
2 leaves Romaine lettuce
5 g Parsley
2 tsp Lime juice
½ tsp Ground cumin
1 tsp Paprika powder
½ tsp Garlic powder
Salt
Black pepperRinse 1 can Kidney beans and drain them well.
Add Kidney beans, 1 pcs Canned tomato, ½ tsp Ground cumin, 1 tsp Paprika powder, ½ tsp Garlic powder, Salt, and Black pepper to a bowl.
Mash everything roughly and mix until a thick bean mixture forms.
Finely dice 1 pcs Tomatoes and 1 pcs Red onion. Grate 1 cloves Garlic.
Chop 5 g Parsley.
Mix the diced Tomatoes, Red onion, herbs, 1 tsp Lime juice, and a little Salt into a fresh salad.
Stir 200 ml Soy yogurt with the grated Garlic, 1 tsp Lime juice, Salt, and Black pepper to make the sauce.
Spread the bean mixture over the 3 pcs Tortilla wraps.
Top with 2 leaves Romaine lettuce leaves.
Drizzle with the Soy yogurt sauce.
Roll up the wrap tightly and pack or serve immediately.
Published
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Add No-Cook Kidney Bean Summer Wrap to your plan, set the portions, and it lands on this week's shopping list.
