Creamy Bean and Avocado Wrap

Don't feel like hanging over a hot oven in this weather? Neither did I so a quick yummy wrap was on the menu. Use whatever you have on hand for the filling. I made coleslaw as there were bits and pieces hiding in the back of the fridge. You could use kidney or black beans as well.

Ingredients
serves 2
takes 20 minutes
  • 2 cups shredded cabbage, red/white or bit of both
  • 1 medium carrot, grated
  • 1/4 small fennel bulb, finely sliced (optional as it's going out of season)
  • 1 small red apple, grated
  • 1/4 cup chopped fresh coriander
  • 1/4 cup of mayonnaise
  • 1 can white beans, rinsed
  • 1-2 ripe avocados
  • 2 tsp spicy harissa paste or chopped up chilli - something to give the bean mixture a kick
  • 4 wholewheat wraps, or tortillas
Method
  1. Finely chop the cabbage and coriander, grate the carrot & apple, slice the fennel, toss to combine with mayonnaise.
  2. Mash beans and avocado in another bowl with a potato masher or fork. Stir through some harissa paste to taste.
  3. To assemble the wraps, spread the bean-avocado mixture onto a wrap and top with the cabbage-carrot slaw. Roll up & enjoy!

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