Aduki Bean Wrap

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Course: Lunch-To-Go, Main Dish

Author: Heather Nicholds

This recipe uses aduki beans, a small, reddish-brown bean that are one of the fastest-cooking and most easily digested of the beans. Beans are generally low in fat and high in protein, and are a much more affordable source of protein than meat.

Ingredients

1 can aduki beans, (or 1/2 cup dried, fully cooked)
1/2 cup balsamic vinegar
1 lemon, juice and zest
1/4 cup olive oil
1/4 cup fresh parsley, chopped
1/2 cup onion, sliced (sweet onion is best)
2 cup tomato, chopped
2 cup cucumber, chopped
1 cup alfalfa sprouts
6 whole grain wrap, corn if needed for gluten-free

Instructions

Rinse canned beans before using them. If you're using dried beans, you must fully cook them first.
Make a vinaigrette for marinating the beans, mixing the vinegar, lemon juice and zest and olive oil, and you can add any herbs or spices you like, along with a pinch of sea salt.
Put the cooked beans in a small bowl, with enough of the marinade to cover. There will be leftover dressing, and it will be fantastic drizzled over the vegetables in the wrap. Chop the parsley and stir it into the beans. Leave this to marinate, and it will only get better the longer you leave it. If you have time to cook the beans in the morning and leave them to marinate in the fridge, they will be chock full of vinaigrette goodness by dinner time.
When you are ready for dinner, heat a small pan on medium. Add a teaspoon of olive oil and sauté the onions briefly, just to soften their flavor. If you like them raw, you can skip this step.
Heat the wraps in a toaster oven on low, or a full-size oven, or heat briefly in the pan you used for the onions. Fold one end in, roll and enjoy!

Nutrition