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🍽️ Vegan Whole Wheat Wraps with Yogurt Dip

217 kcal · 30 min · 4 servings

Ingredients

• 1 red onion
• 100 g brown mushrooms
• 2 tomatoes
• 1 red bell pepper
• 200 g kidney beans (drained weight; can)
• 1 romaine lettuce heart
• 10 g chives (0.5 bunch)
• 150 g yogurt (3.5% fat)
• 1 tsp lemon juice
• salt
• pepper
• 4 whole grain tortilla wraps

Instructions

1. 1. Peel the onion and cut it into small cubes.
2. 2. Clean the mushrooms and slice them into thin pieces.
3. 3. Wash the tomatoes, cut them into quarters, remove the seeds, and dice them.
4. 4. Remove the seeds from the bell pepper, wash it, and dice it as well.
5. 5. Rinse the beans in a sieve under running water and let them drain well.
6. 6. Wash the lettuce, dry the leaves carefully, and cut them into thin strips.
7. 7. Wash the chives, dry them, and cut them into small rings.
8. 8. Mix the yogurt with the lemon juice and half of the chives.
9. 9. Season the yogurt mixture to taste with salt and pepper.
10. 10. Lay the tortillas flat on your work surface.
11. 11. Distribute the prepared vegetable and bean mixtures evenly over the tortillas.
12. 12. Drizzle the yogurt sauce over the vegetables.
13. 13. Roll the tortillas tightly into wraps.
14. 14. Garnish the finished wraps with the remaining chives.

Nutrition per serving

• kcal: 217
• Protein: 13 g · Fett/Fat: 3 g · Carbs: 34 g