1 x 410 g can Rhodes Quality Butterbeans, drained
1 large avocado, peeled and stoned
65 ml (¼ cup) almond milk
small red onion, finely chopped
5 ml (1 tsp) Dijon mustard
salt and freshly cracked black pepper
4 large tortillas or wraps
2 handfuls baby spinach
MethodPlace the Rhodes Quality Butterbeans into a bowl and mash with a fork. Add the avocado and mash with a fork until combined. Add almond milk to smooth. Stir in the red onion and the Dijon mustard, Season to taste. Place the tortillas on a clean surface. Top with baby spinach. Spoon on the chickpea/avocado mixture. Roll up, slice and serve.
Check the wrap ingredients on the package to be sure they are vegan.