Richly filled wraps with kidney beans

Drain the corn in a colander and rinse under cold running water.

Heat the oil in a skillet and heat the corn and kidney beans chili for 3 minutes on medium heat. Remove from the heat and mix in the quinoa-bulgur mix.

Meanwhile, heat the wraps according to the instructions on the package. Cut the avocados half way through.

Remove the kernel, scoop out the flesh with a spoon and cut into slices.

Divide the crème fraîche, lettuce, kidney beans, chili and avocado over the wraps. Roll up the wraps as tight as possible. Cut them diagonally and serve.