Avocado and bean lettuce wraps

Name: Avocado and bean lettuce wraps
Yield: 4 servings
Cuisine: Canada
Ingredients: white kidney beans, drained and rinsed 1 can (540 mL/19 oz); chopped reconstituted sundried tomatoes (see tip) 60 mL (¼ cup); chopped fresh parsley 60 mL (¼ cup); garlic, minced 1 clove; ground pepper 1 mL (¼ tsp); avocado, diced 1; small bell pepper, diced 1; cider vinegar 15 mL (1 tbsp); small head Boston leaf lettuce 1; carrot, grated 1

These creamy and colourful wraps come together in very little time. The crisp red bell peppers and lettuce add crunch. You can prepare the bean filling ahead of time and assemble the wraps just before you're ready to eat.

Mains

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Ingredients

ServingsServes 4Original yield: 12 wraps

white kidney beans, drained and rinsed1 can (540 mL/19 oz)
chopped reconstituted sundried tomatoes (see tip)60 mL (¼ cup)
chopped fresh parsley60 mL (¼ cup)
garlic, minced1 clove
ground pepper1 mL (¼ tsp)
avocado, diced1
small bell pepper, diced1
cider vinegar15 mL (1 tbsp)
small head Boston leaf lettuce1
carrot, grated1

Method 2 steps

In a large bowl, mash beans until coarse using a potato masher or fork. Stir in tomatoes, parsley, garlic and ground pepper until well distributed. Gently fold in avocado, bell pepper and vinegar.
Spoon bean mixture into lettuce leaves and sprinkle with carrot to serve.