Kidney Bean Olive Wrap

Kidney beans, kalamata olives, and red onion are some of the ingredients that go inside this sandwich wrap. You’ll want to make the Flaxseed Oat Bread and Pumpkin Sauce in advance, or look to our variations below for suggested alternatives. It’s tasty! Give it a try!       

Ingredients:

• 1 recipe Flaxseed Oat Bread
• 1 recipe Simple Pumpkin Sauce
• 1 (160z) can kidney beans
• 1 cup baby arugula
• 1/4 red onion, julienned
• 1 jar kalamata olives, pitted
• shelled sunflower seeds, to garnish
• Himalayan salt, to taste
• Ground black pepper, to taste

Directions:

1. Make our recipes for Flaxseed Oat Bread and Simple Pumpkin Sauce, or look to our variations below for suggested alternatives. Set aside.
2. Heat the beans according to the directions on the can. Drain well and set aside.
3. Spread a desired amount of the Pumpkin Sauce onto the Flaxseed Oat Bread.
4. Top with a desired amount of arugula, onion, olives, and cooked beans.
5. Add the salt and pepper and serve immediately.

Variations:

1. Replace the Flaxseed Oat Bread with a vegan and gluten-free store-bought flat bread, or with homemade Socca or Corn Tortillas.
2. Replace the Pumpkin Spread with Homemade Hummus or Vegan Mayo.
3. Replace the kidney beans with black beans or white beans. If canned, heat according to the direction on the can. If using dry beans, look to our Legumes Cooking Chart for cooking times and directions.
4. Replace the pitted kalamata olives with pitted castelvetrano olives.
5. Add organic sprouts, such as alfalfa, clover, mung bean, broccoli, or lentil.
6. Add a desired amount of diced bell pepper, be it red, yellow, or green.

Yield:
Makes 8 wraps

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