A simple salad tossed with a tangy vinaigrette packs these no-cook wraps with tons of bright cilantro flavor. The mix pairs well with mashed beans and avocado, which hold everything together.
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Black bean wraps with greens and cilantro vinaigrette
Servings: 4 (makes 4 wraps)
â– 1 cup chopped fresh cilantro
â– 3 tablespoons white-wine vinegar
â– 2 cloves garlic, peeled
â– 1 teaspoon ground cumin, divided
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■½ teaspoon salt, divided
■¼ cup extra-virgin olive oil
â– 3 cups chopped romaine lettuce
â– 1 cup chopped radicchio
â– 1 cup sliced radishes
â– 1 (15-ounce) can no-salt-added black beans, rinsed
■½ teaspoon chili powder
■½ teaspoon garlic powder
â– 1 tablespoon lime juice
â– 4 (8-inch) whole-wheat tortillas or wraps
Combine cilantro, vinegar, garlic, ½ teaspoon cumin and ¼ teaspoon salt in a mini food processor; pulse until finely chopped. With the motor running, slowly stream in oil. Transfer the vinaigrette to a large bowl. Add lettuce, radicchio and radishes and toss to coat.
Mash beans, chili powder, garlic powder, the remaining ½ teaspoon cumin and ¼ teaspoon salt in a medium bowl. Mash avocado with lime juice in a small bowl. Spread some of the mashed beans and avocado over each tortilla; top with the salad and roll up.
Nutrition per serving: 459 calories, 24 g total fat, 4 g saturated fat, 49 g carbohydrates, 12 g fiber, 5 g total sugars, 12 g protein, 675 mg sodium, 1577 IU vitamin A.
