Veggie Wrap with Tomato, Rice and Beans
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
- Ingredients
- 150 grams Long grain rice
- salt
- 150 grams canned Kidney beans
- 4 Tomatoes
- 8 leaves Lettuce
- 2 Tbsps Natural yogurt
- 150 grams Sour cream
- freshly ground peppers
- Lime juice
- 4 Sandwich wraps (á 22 cm diameter)
Preparation steps
1.
Cook the rice according to package directions.
2.
Meanwhile rinse the beans in a colander and drain. Rinse the tomatoes, quarter, remove seeds and cut into small cubes.
3.
Rinse the lettuce leaves, spin dry and tear into bite-size pieces.
4.
Remove the rice from the heat and let cool. In a bowl, mix together the yogurt and sour cream and season with salt, pepper and a squeeze of lime juice.
5.
Heat the wrap briefly in a hot pan until pliable (alternatively, heat the wraps in the microwave). Spread the warps with the yogurt mixture, leaving a 1-inch border all around. Spread the beans and diced tomatoes on it, and top with the lettuce leaves. Roll the wrap up, pinch the edges to seal and cut in half to serve.
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