Avocado and White Bean Salad Wraps

Avocado and White Bean Salad Wraps

Makes 6 servings

I made these for a potluck that I went to and we were asked to bring finger food to share. This is an easy dish to bring that is vegetarian and vegan and easy to make. You can add chicken or another protein to this if you would like to make it a meal.

Finished Product

Ingredients

2 cans white beans, rinsed and dried
2 tablespoons coconut aminos
3 tablespoons rice wine vinegar
1 avocado
2 tablespoons diced green chiles
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoons smoked paprika
½ teaspoon salt
½ teaspoon pepper
4 tablespoons olive oil
6 Clay Oven Whole Wheat Wraps from Trader Joes (Picture Below)
1 Bag of Spinach
6 Roma tomatoes, sliced

Directions

Sauté the beans in a large frying pan over medium heat for 1 to 2 minutes or until warm. Add the coconut aminos and cook, until the liquid has cooked away. Add the vinegar and cook, stirring once or twice, until the liquid has cooked away. Remove from the heat and blend in a food processor. Take out of food processor and set aside.
Put the avocado in the food processor with the green chiles, garlic powder, onion powder, paprika, salt, pepper and olive oil and blend until smooth.
Mix the avocado mixture with the bean mixture and refrigerate for about 30 minutes.While Refrigerating set up your wrap making station by slicing your tomatoes and getting out your wraps and bag of spinach.
Remove the avocado, bean mixture from the refrigerator and spread over one side of the wrap. Add a row of tomato slices across one side of the wrap, an inch or so from one edge, a row of spinach next to it. Roll the wrap over the tomatoes, and continue until it is completely rolled up. Chop into 3 to 4 sections.

* You can add chicken or another protein to this wrap as well.