Tortilla Wrap with kidney bean Tabbouleh & Avocado

A vegetarian bean wrap, filled with creamy avocado.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl rinse 100g bulgur wheat thoroughly in cold water. In a large saucepan add 200 ml of vegetable stock and bring to the boil over a high heat and then add the bulgur wheat then stir and cover with a lid and reduce the heat to low and simmer for 15 minutes until the water has been absorbed. Then remove from the heat and leave to sit for 10 minutes with the lid on.

Step 2

Once cooled, separate the grains with a fork and mix in the mint, parsley and a squeeze of halve a lime and set aside with the lid on.

Step 3

In a medium frying pan, add 5 ml oil on a medium heat, then gently fry the onions for 2 minutes, then add the kidney beans and cook until there is no liquid in the pan, 2-5 minutes.

Step 4

Using a clean and dry frying pan, gently heat, add a tortilla wrap and warm for 1 minute on each side. Refrain from browning the wrap as this may make it difficult to wrap.

Step 5

A small bowl, using a fork, crush the avocado with halve lime then add half the amount to the centre of a wrap.

Step 6

Then add half of the bulgar wheat, kidney beans, onions, lettuce and peppers. Then fold your wrap.

Step 7

Repeat the building stage to create your second wrap

Step 8

Serve and enjoy