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Southwestern Kale Wrap with Creamy Avocado Mayo [vegan] by The Flexitarian

Southwestern Kale Wrap with Creamy Avocado Mayo [vegan]

Delicious wrap filled with hearty vegetables and seasoned with a creamy avocado dressing.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 8 minutes
Cook Time 0 minutes
Total Time 8 minutes
Course Sandwiches & Wraps
Cuisine American
Servings 2 people
Calories 417 kcal

Equipment

Blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
  

  • 1 large handful of shredded kale
  • 4 Tbsp kidney beans
  • 4 Tbsp corn
  • 1 large handful cherry tomatoes
  • leftover cooked grain - rice, quinoa, couscous etc ..
  • 2 wholemeal wraps

CREAMY AVOCADO MAYO:

  • 1 avocado
  • 1 garlic clove
  • juice of 1 lime
  • 3 Tbsp water
  • 1 large handful fresh coriander
  • salt & pepper

Instructions
 

  • Put all the ingredients for the avocado mayo in a blender, Whizz until smooth. Season to taste.
  • Top each wrap with cooked rice (or the grain of your choice), kidney beans, corn, tomatoes and kale.
  • Drizzle some avocado mayo, roll the wrap and eat straight away.

Nutrition

Serving: 1wrapCalories: 417kcalCarbohydrates: 59gProtein: 11gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 228mgPotassium: 882mgFiber: 10gSugar: 4gVitamin A: 3114IUVitamin C: 49mgCalcium: 105mgIron: 3mg

Find this recipe online:

Southwestern Kale Wrap with Creamy Avocado Mayo [vegan]

https://theflexitarian.co.uk/recipe-items/southwestern-kale-wrap-creamy-avocado-mayo-vegan/