Salad wraps with kidney beans and chickpeas
Time
Preparation time: 15 min.
Cooking or baking time: 10 min.
Total preparation time: 25 min.
This recipe is fast made and rich in proteins. It contains vegetable proteins through the kidney beans and chickpeas, and also animal proteins through the skimmed quark and feta cheese. I did not miss meat in the wraps because they were already very tasty and satisfying with the ingredients listed below.
Ingredients for 4-5 people![This picture lists the ingredients needed for the salad wraps. Depending on your liking and taste, you can of course also add others.]()
- 1 can of kidney beans
- 1 can of corn
- 2 small doses of chickpeas
- 1 avocado
- 2 small onions
- 2 cloves of garlic
- 1 iceberg lettuce
- 1 package of lean quark (250 g)
- 1 pack of sheep's cheese (180 g)
- salt and pepper
preparation
- Peel onions and garlic and cut into small pieces.
- Process the avocado into an avocado cream (I simply chopped the avocado with a fork, seasoned with salt and pepper and added a dash of lemon juice).
- Wash the iceberg lettuce and gently pry the leaves so you can easily fill them later.
- Heat a large pan with a little oil and fry the onions and garlic.
- After about five minutes add the corn, beans and chickpeas to the pan. Season with salt and pepper.
- After another five minutes, mix the sheep's cheese in small pieces to the ingredients.
- If the sheep's cheese has gone something, you can remove the pan from the stove and the wrap filling is almost done.
- Now you can fill the lettuce leaves and on top of that, swipe the avocado cream and the thin curd cheese.
- The lettuce leaves are super close and like a "normal"? Eat wrap. Good Appetite!
