How to Make Vegan Butterbean and Avocado Wraps | Rhodes Quality

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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


Place 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.
Cooking Tip

Check the wrap ingredients on the package to be sure they are vegan.


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