This black bean wrap is a lunchtime favorite – especially when I’m pressed for time. Our busy lives can make eating healthy particularly challenging. Take yesterday morning for example. My daughter’s school had a two-hour delay and then I had to rush off to a dentist appointment. By the time I returned home I had only a few minutes to throw together a quick lunch before I faced an afternoon full of meetings. Times like these are when we want to reach for something easy and satisfying and are most susceptible to making poor choices.
Ingredients
- 1 large tortilla (whole grain or gluten-free)
- 1/3 cup salsa (I like Chi Chi’s Thick and Chunky – Mild)
- 1/3 cup black beans (low sodium, rinsed and drained if using canned)
- 1/4 cup organic frozen corn
- 1/4 avocado chopped
- 1 Tbsp. black olives sliced
- 1 cup baby greens (arugula is especially yummy)
- 2 sprigs cilantro (optional)
Instructions
- Place frozen corn in a strainer and rinse with warm water for about ½ minute until thawed.
- Warm tortilla in microwave about 30 seconds.
- Pour salsa in a strip on the half of the tortilla that's closest to you.