The easiest, tastiest, no-cook wrap you’ll ever make
See, there’s a reason why I review vegan books, because even though I’m not looking for recipes, I might keep them, try them, and then love them. That’s what happened when I reviewed Tracye & Mary McQuirter’s Ageless Vegan. I tried their pinto bean wrap recipe, and it’s officially one of the tastiest and easiest-to-make recipes I own. No cooking required!
After trying and saving this recipe in summer 2024, I just made it again, and thought to myself, that’s it? That took me like…minutes. No more than 10. And it’s so good. Those are THE BEST kinds of recipes.
Ingredients:
For the bean filling:
2 finely chopped garlic cloves
1 c basil leaves (1 oz/28g)
1/4 c + 1/8 c extra-virgin olive oil
4 tbsp balsamic vinegar
2 x 15 oz cans pinto beans
1/4 tsp cayenne pepper
1 tsp salt
black pepper (to taste)
6 x 8″ whole grain tortillas
3 avocadoes
3 tomatoes
2 c baby spinach or arugula
In a food processor, combine garlic, basil, oil and vinegar until smooth. Add the beans, cayenne pepper, salt, and black pepper. Pulse on and off 5 times for 5 seconds each until the mixture is thoroughly combined. Taste and adjust the seasonings as desired.
Spread one-sixth of the beans on a wrap. Stack half of a sliced avocado, half a chopped tomato, and greens in tight rows on one-third of the wrapper closest to you, leaving half an inch on each end empty. Tightly roll up the wrap, tucking the ends in. Slice in half to serve. Serves 6 wraps.
Tips:
- I used leftover sliced grape tomatoes and a flour tortilla for the wrap in the photo above.
- I like to heat up my tortilla wrap for 45 to 60 seconds with the bean filling, but you don’t have to do this especially if it’s summer and you don’t mind a cold wrap. It actually cools down pretty fast by the time you stuff it with the veggies.
- Swap the whole grain tortilla for the one of your choice if you wish.
- I like to really PACK my wrap with greens, so I use probably a whole cup for each wrap.
- There’s lots of flexibility with this recipe. Don’t like avocado or tomato? Swap them with your veggies of choice.
If you like this, you might like:
