Tex-Mex Kidney Bean Wraps

Name: Tex-Mex Kidney Bean Wraps with Guacamole & Wedge Salad
Total time: 10 min
Yield: 2
Cuisine: North America
Ingredients: 2 teaspoon Honey; 1 unit Kidney Beans; 1 unit Lime; 1 unit Baby Lettuce; 1 unit Tex-Mex Paste; 2 tablespoon Mayonnaise; 2 unit Flour Tortillas; 4 tablespoon Guacamole; ½ cup Mexican Cheese Blend; 1.5 ounce Blue Corn Tortilla Chips; Cooking Oil; Olive Oil

with Guacamole & Wedge Salad

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If you’re looking for fresh lunch ideas, check out this vegetarian option: These wraps are stuffed with layers of creamy guac, spiced kidney beans, a Mexican cheese blend, baby lettuce leaves, and crushed blue corn tortilla chips. On the side, more fresh crunch from a wedge salad dressed with a sweet-n-spicy dressing, and a sprinkle of more cheese and chips. Conversation might have to wait until after lunch!

Tags:

Veggie

•Quick

•Easy Prep

•Spicy

Allergens:

Egg

•Soja

•Gluten

•Milk

•Sesamzaad

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time10 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 teaspoon

Honey

1 unit

Kidney Beans

1 unit

Lime

1 unit

Baby Lettuce

1 unit

Tex-Mex Paste

2 tablespoon

Mayonnaise

2 unit

Flour Tortillas

4 tablespoon

Guacamole

½ cup

Mexican Cheese Blend

1.5 ounce

Blue Corn Tortilla Chips

Not included in your delivery

Cooking Oil

Olive Oil

Nutrition Values

/ per serving

Calories1060 kcal

Fat59 g

Saturated Fat14 g

Carbohydrate93 g

Sugar17 g

Dietary Fiber12 g

Protein24 g

Cholesterol60 mg

Sodium1970 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Bowl

•Small Bowl

•Whisk

•Paper Towel

Instructions

• Bring honey to room temperature. (TIP: Place packet in a bowl of warm water if crystallized.) Wash and dry produce. Drain and rinse beans. Quarter lime. Gently crush tortilla chips in the bag. Trim and discard root end from lettuce; quarter lengthwise.

• In a medium microwave-safe bowl, combine 3⁄4 of the Tex-Mex paste (you’ll use the rest in the next step) with a large drizzle of oil. Stir in beans. Microwave for 1 minute; stir in juice from one lime wedge (two wedges for 4 servings). Set aside.

• In a small bowl, whisk together mayonnaise, honey, remaining Tex-Mex paste, juice from half the lime, and 2 TBSP olive oil (4 TBSP for 4 servings). TIP: Tex-Mex paste is slightly spicy—if heat-sensitive, use less.

• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. Place tortillas on a clean work surface; spread guacamole across the bottom third of each tortilla. Top with Tex-Mex beans; sprinkle with half the Mexican cheese blend and half the tortilla chips. Place 1-2 lettuce leaves on chips (you’ll use the rest for salad).

• Fold bottom side of each tortilla up over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.

• Halve wraps on a diagonal. Divide wraps and remaining lettuce between plates. Drizzle chile-lime dressing over lettuce; sprinkle with remaining Mexican cheese blend and remaining tortilla chips. Serve with any remaining lime wedges on the side.