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Nanasnthakchen
Richly filled wraps with kidney beans
With a ready-made bag of kidney beans chili you make the tastiest wraps. Round them off with corn, avocado, lettuce and quinoa-bulgur mix.
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Ingredients
Directions
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Drain the corn in a colander and rinse under cold running water.
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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.
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Meanwhile, heat the wraps according to the instructions on the package. Cut the avocados half way through.
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Remove the kernel, scoop out the flesh with a spoon and cut into slices.
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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.
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Nutrition
750Calories
Sodium27% DV640mg
Fat52% DV34g
Protein40% DV20g
Carbs28% DV83g
Fiber68% DV17g
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