Cottage Lane 10″ White Wraps
For the beans:
1 onion, diced
2 cloves garlic, crushed
1 tsp cumin
1 tsp paprika
1 tsp dried oregano
1 tsp dried coriander
2 tbsp chipotle sauce (optional)
1 tin black beans, drained & rinsed
1 tin corn kernels, drained & rinsed
For the pico de gallo salsa:
2 ripe red tomatoes, diced
½ onion, diced
¼ cup coriander, chopped
1 clove garlic, crushed
1 tbsp lime juice
To serve:
½ cup grated cheese
¼ cup chipotle mayo
2 cups cooked white rice
Cottage Lane 10″ White Wraps
For the beans:
1 onion, diced
2 cloves garlic, crushed
1 tsp cumin
1 tsp paprika
1 tsp dried oregano
1 tsp dried coriander
2 tbsp chipotle sauce (optional)
1 tin black beans, drained & rinsed
1 tin corn kernels, drained & rinsed
For the pico de gallo salsa:
2 ripe red tomatoes, diced
½ onion, diced
¼ cup coriander, chopped
1 clove garlic, crushed
1 tbsp lime juice
To serve:
½ cup grated cheese
¼ cup chipotle mayo
2 cups cooked white rice
Add a splash of oil to a large fry pan over medium heat. Cook the onion, stirring regularly until soft – about 5 minutes. Add the garlic and spices and cook for an additional minute until the garlic is fragrant and the spices are toasted. Add the chipotle sauce, beans and corn and continue cooking until heated through, about 5 minutes. Season to taste with salt & pepper.
To make the salsa, add all the ingredients to a bowl, mix to combine and season with salt.
To assemble, add half a cup of rice to each wrap and top with the bean mixture. Finish with a sprinkling of grated cheese, the salsa and a drizzle of chipotle mayo. Wrap up and enjoy!
Tip: Add a squeeze of lime & chopped herbs to your rice for an extra punch of flavour!
Tip: Warm wraps are much easier to fold for your burritos! You can microwave them for 15 seconds or gently in a large fry pan over low heat.
