Light but filling and nutritious lunch wraps perfect for on the go.

Ingredients

• 1 x 400 g can Rhodes Quality Butter Beans, drained
• 1 large avocado, peeled and stoned
• 65 ml (¼ cup) milk
• small red onion, finely chopped
• 5 ml (1 tsp) Dijon mustard
• salt and freshly cracked black pepper
• 4 large tortillas or wraps
• 2 handfuls baby spinach

Method

1. Place the Rhodes Quality Butter Beans into a bowl and mash with a fork.
2. Add the avocado and mash with a fork until combined.
3. Add almond milk to smooth.
4. Stir in the red onion and the Dijon mustard,
5. Season to taste.
6. Place the tortillas on a clean surface.
7. Top with baby spinach.
8. Spoon on the chickpea / avocado mixture.
9. Roll up, slice and serve.

Cooking Tip: For a vegan version of this recipe, use non-dairy milk and check the wrap ingredients on the package to be sure they are vegan.