Mexican Bean & Corn Wrap

1 serve of whole grain
Each serve is 16g of whole grain. GLNC recommends 3 serves daily.

Serves: 1

Preparation time:  5 minutes


  • 1 small can corn
  • Leftover Mexican beans from dinner
  • ½ cup shredded cheese
  • ¼ avocado, chopped
  • 1 carrot, shredded
  • A handful cherry tomatoes, halved
  • 1 whole grain wrap


  1. Drain and rinse the corn and canned beans.
  2. Assemble all ingredients onto 1 wrap leaving some space at the bottom to roll.
  3. To fold the wrap, fold in the sides of the wrap and then bring up the bottom and roll from the bottom up.
  4. Chop into ½ (on angle)


To make the wrap easy for the kids to eat, roll in foil before slicing.
Don’t have leftover Mexican beans? Simply sautee a can of black beans with 1tbsp Mexican bean seasoning and mix in with canned corn.

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