Smoky Avocado and White Bean Wrap

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  • Total Time: 0 hrs 20 mins
  • Hands-on Time: 0 hrs 20 mins
  • Makes: 3 to 4

Perfect for backyard barbecues or beachside potlucks, these protein-packed white bean and avocado wraps feature a vibrant, zesty white smoky spread that doubles as a great dip for fresh sliced veggies or pita chips.

Ingredients

  • 1/4 teaspoon

    SO Cayenne Pepper Organic

  • 1/2 teaspoon

    SO Cumin ground organic

  • 1/4 teaspoon

    SO Smoked Paprika Org

  • 1 15-ounce can white beans, rinsed

  • 1 tablespoon olive oil

  • 2 tablespoons lemon juice

  • 2 garlic cloves, halved

  • 1/2 teaspoon kosher salt

  • 1 large ripe avocado, sliced

  • 2 cups fresh baby spinach, coarsely chopped

  • 2 ounces grumbled goat cheese (a heaping 1/3 cup)

  • 4 (8-10-inch) whole-wheat wraps or tortillas

Directions

    1. In a food processor, combine the beans, olive oil, lemon juice, garlic, salt, cayenne, cumin and paprika and process until smooth.

    2. To assemble the wraps, spread a thick layer of bean spread on one side of the first tortilla. Lay a few avocado slices on top of the spread, a handful of spinach and 2 tablespoons goat cheese.

    3. Roll and slice wrap in half. Repeat with remaining tortillas. Serve immediately.
     

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