mexican wraps

Blog Mexican Wraps
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  • 4 slices mountain bread
  • 1/3  cup grated low fat cheese



  • 1 avocado
  • 1 tablespoon light sour cream
  • ½ lime or lemon
  • 1 tablespoon fresh coriander
  • sweet paprika
  • ½ clove garlic (optional)


Bean Salsa

  • 125g can red kidney beans
  • 125g can salt-reduced corn
  • 1 medium tomato
  • ½ red capsicum
  • 1 tablespoon sweet chilli sauce


Make Guacamole:

  1. Peel and mash avocado
  2. Juice lime or lemon
  3. Chop coriander
  4. Add lime, coriander, a pinch of paprika and sour cream to avocado and mix
  5. Spread avocado dip (guacamole) over mountain breadNext make salsa:
  6. Drain four bean mix and corn. Discard liquid
  7. Dice red capsicum and tomatoes
  8. Mix together red kidney beans, red capsicum, corn, tomatoes and sweet chilli sauce
  9. Place the bean salsa in a line at the bottom of the mountain bread, leaving a 4cm edge of plain bread around all sides
  10. Top with grated cheese
  11. Fold in the sides and the bottom of the bread
  12. Roll to enclose filling
  13. Cut wrap in half



There are many other wrap fillings to try such as left over salads and meats, ham/cheese/pineapple, grated beetroot/cheese/carrot, tinned tuna, smoked salmon/avocado/lettuce. This also works great as Mexican bowls, use a tortilla boat instead of wrap.


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