Richly filled wraps with kidney beans

Name: richly filled wraps with kidney beans
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g canned corn; 1 el (peanut) oil; 500 g kidney beans chili; 250 g quinoa bulgur mix; 8 tortilla wrap; 2 ready to eat avocado; 125 g crème fraiche light; 100 g butter lettuce

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.

Ingredients

Directions

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.