Purple Power Bean Wrap USDA Recipe for Family Child Care
Rolled up in a whole-wheat tortilla are avocado, white beans, lettuce, and shredded purple cabbage that pack a powerful purple punch in this delicious vegetarian wrap.CACFP CREDITING INFORMATION1 wrap (two halves) provides:Legume as Meat Alternate: ½ oz equivalent meat alternate, 5⁄8 cup vegetable, and 1¾ oz equivalent grains. ORLegume as Vegetable: ¾ cup vegetable and 1¾ oz equivalent grains.½ wrap (one half) provides: ³⁄8 cup vegetable and ¾ oz equivalent grains. Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
Ingredients
- 1 tsp Lemon zest (make zest from juiced lemon)
- 2 Tbsp Fresh lemon, juiced
- 2 cups Canned low-sodium great northern beans, drained, rinsed
- ½ cup Fresh avocado, peeled, pitted, puréed
- 1 Tbsp Fresh garlic, minced
- 2¼ tsp Extra virgin olive oil
- ⅓ tsp Chili powder
- ½ tsp Salt
- 1½ cups Fresh purple cabbage, finely shredded
- 6 Whole-wheat torillas, 10"
- 3 cups Fresh romaine lettuce, shredded
Quantity
- 1 tsp Lemon zest (make zest from juiced lemon)
- 2 Tbsp Fresh lemon, juiced
- 2 cups Canned low-sodium great northern beans, drained, rinsed
- ½ cup Fresh avocado, peeled, pitted, puréed
- 1 Tbsp Fresh garlic, minced
- 2¼ tsp Extra virgin olive oil
- ⅓ tsp Chili powder
- ½ tsp Salt
- 1½ cups Fresh purple cabbage, finely shredded
- 6 Whole-wheat torillas, 10"
- 3 cups Fresh romaine lettuce, shredded
Ingredients
- 1 tsp Lemon zest (make zest from juiced lemon)
- 2 Tbsp Fresh lemon, juiced
- 2 cups Canned low-sodium great northern beans, drained, rinsed
- ½ cup Fresh avocado, peeled, pitted, puréed
- 1 Tbsp Fresh garlic, minced
- 2¼ tsp Extra virgin olive oil
- ⅓ tsp Chili powder
- ½ tsp Salt
- 1½ cups Fresh purple cabbage, finely shredded
- 6 Whole-wheat torillas, 10"
- 3 cups Fresh romaine lettuce, shredded
Quantity
- 1 tsp Lemon zest (make zest from juiced lemon)
- 2 Tbsp Fresh lemon, juiced
- 2 cups Canned low-sodium great northern beans, drained, rinsed
- ½ cup Fresh avocado, peeled, pitted, puréed
- 1 Tbsp Fresh garlic, minced
- 2¼ tsp Extra virgin olive oil
- ⅓ tsp Chili powder
- ½ tsp Salt
- 1½ cups Fresh purple cabbage, finely shredded
- 6 Whole-wheat torillas, 10"
- 3 cups Fresh romaine lettuce, shredded
*See Marketing Guide
Ingredients
- 1 tsp Lemon zest (make zest from juiced lemon)
- 2 Tbsp Fresh lemon, juiced
- 2 cups Canned low-sodium great northern beans, drained, rinsed
- ½ cup Fresh avocado, peeled, pitted, puréed
- 1 Tbsp Fresh garlic, minced
- 2¼ tsp Extra virgin olive oil
- ⅓ tsp Chili powder
- ½ tsp Salt
- 1½ cups Fresh purple cabbage, finely shredded
- 6 Whole-wheat torillas, 10"
- 3 cups Fresh romaine lettuce, shredded
Quantity
- 1 tsp Lemon zest (make zest from juiced lemon)
- 2 Tbsp Fresh lemon, juiced
- 2 cups Canned low-sodium great northern beans, drained, rinsed
- ½ cup Fresh avocado, peeled, pitted, puréed
- 1 Tbsp Fresh garlic, minced
- 2¼ tsp Extra virgin olive oil
- ⅓ tsp Chili powder
- ½ tsp Salt
- 1½ cups Fresh purple cabbage, finely shredded
- 6 Whole-wheat torillas, 10"
- 3 cups Fresh romaine lettuce, shredded
*See Marketing Guide
Ingredients
- 1 tsp Lemon zest (make zest from juiced lemon)
- 2 Tbsp Fresh lemon, juiced
- 2 cups Canned low-sodium great northern beans, drained, rinsed
- ½ cup Fresh avocado, peeled, pitted, puréed
- 1 Tbsp Fresh garlic, minced
- 2¼ tsp Extra virgin olive oil
- ⅓ tsp Chili powder
- ½ tsp Salt
- 1½ cups Fresh purple cabbage, finely shredded
- 6 Whole-wheat torillas, 10"
- 3 cups Fresh romaine lettuce, shredded
Quantity
- 1 tsp Lemon zest (make zest from juiced lemon)
- 2 Tbsp Fresh lemon, juiced
- 2 cups Canned low-sodium great northern beans, drained, rinsed
- ½ cup Fresh avocado, peeled, pitted, puréed
- 1 Tbsp Fresh garlic, minced
- 2¼ tsp Extra virgin olive oil
- ⅓ tsp Chili powder
- ½ tsp Salt
- 1½ cups Fresh purple cabbage, finely shredded
- 6 Whole-wheat torillas, 10"
- 3 cups Fresh romaine lettuce, shredded
*See Marketing Guide
Ingredients
- 1 tsp Lemon zest (make zest from juiced lemon)
- 2 Tbsp Fresh lemon, juiced
- 2 cups Canned low-sodium great northern beans, drained, rinsed
- ½ cup Fresh avocado, peeled, pitted, puréed
- 1 Tbsp Fresh garlic, minced
- 2¼ tsp Extra virgin olive oil
- ⅓ tsp Chili powder
- ½ tsp Salt
- 1½ cups Fresh purple cabbage, finely shredded
- 6 Whole-wheat torillas, 10"
- 3 cups Fresh romaine lettuce, shredded
Quantity
- 1 tsp Lemon zest (make zest from juiced lemon)
- 2 Tbsp Fresh lemon, juiced
- 2 cups Canned low-sodium great northern beans, drained, rinsed
- ½ cup Fresh avocado, peeled, pitted, puréed
- 1 Tbsp Fresh garlic, minced
- 2¼ tsp Extra virgin olive oil
- ⅓ tsp Chili powder
- ½ tsp Salt
- 1½ cups Fresh purple cabbage, finely shredded
- 6 Whole-wheat torillas, 10"
- 3 cups Fresh romaine lettuce, shredded
*See Marketing Guide
Instructions
- Grate lemon rind on hand-held grater or citrus zester to make zest. Juice lemons. Set aside.
- Purée beans in a food processor or a blender until smooth. Put into a large mixing bowl and set aside.
- Purée avocado, lemon juice, lemon zest, garlic, olive oil, chili powder, and salt until smooth. Mix into pureed beans. Add shredded cabbage. Mix well.
- You may cover and refrigerate at 40 °F for no more than 2 hours to avoid browning of avocado.
- For each wrap, place ⅓ cup of bean filling on the bottom half of tortilla. Top with ½ cup of lettuce. Roll in the form of a burrito. Cut diagonally. Serve immediately.
Nutrition INFORMATION
Nutrition Facts
Purple Power Bean Wrap USDA Recipe for Family Child Care
Amount Per Serving 1 wrap
Calories 274
Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 424mg18%
Total Carbohydrates 38g13%
Dietary Fiber 8g33%
Protein 8g16%
Vitamin A 2880IU58%
Vitamin C 24mg29%
Calcium 54mg5%
Iron 2mg11%
*
*Marketing Guide
Yield / Volume