PP: Salad Wraps with Beans and Greens

Chef: Vicki Brett-Gach
Makes: 2 servings
Prep Time: 5 minutes
Cook Time: none
Total Time: 5 minutes




  • 2 large whole-grain tortillas
  • oil-free, tahini-free hummus or Baba Ghannouj
  • 1 c fresh spinach leaves, chopped (or other salad greens)
  • 6 leftover spears of steam-sautéed or roasted asparagus (or other cooked vegetable)
  • 1 c leftover Spiced Beans, Peppers, and Onions* (recipe below)

Spiced Beans, Peppers, and Onions

  • 1 onion, diced
  • 1 green pepper, chopped
  • 1 can black beans, rinsed and drained
  • 1 tablespoon Mexican Seasoning


  1. Spread the tortillas with a layer of hummus.
  2. Cover most of the hummus with the spinach, from one end all the way across to the other.
  3. Add the asparagus down the center of each tortilla.
  4. Spoon the Spiced Beans, Pepper, and Onions mixture over the top of each tortilla. Carefully roll the tortillas as tightly as you can.
  5. To slice, cut the wraps into halves. Line up halves, and cut each one into halves again, and serve.
  6. Steam-sauté onion and green pepper in a hot pan until tender.
  7. Add beans and seasoning, and continue to cook together until well combined, and heated through. Store in the refrigerator for preparing the wraps above.


  1. Prepare the Spiced Beans, Peppers, and Onions mixture ahead of time and store in refrigerator for wraps any day of the week.
  2. Time crunch? Just mix 1 cup of salsa with a can of drained and rinsed beans instead.

Vicki Brett-Gach is a writer, blogger, culinary instructor, Certified Personal Chef, and Certified Vegan Lifestyle Coach. Follow her blog, Ann Arbor Vegan Kitchen [http://www.annarborvegankitchen.com] at AnnArborVeganKitchen.com for new recipes as soon as they are published.