Ingredients

15.5 oz. canned, no-salt-added or low-sodium white beans (like cannellini) (drained, rinsed)
1 Tbsp. lemon juice
3 Tbsp. water
1/4 tsp. ground sweet paprika
1/4 tsp. ground black pepper

 

1 medium tomato (thinly sliced)
1 medium cucumber (thinly sliced)
1 bell pepper (seeded, thinly sliced)
1 avocado (peeled, pit removed, sliced)
4 handfuls lettuce
4 (10-inch) multi-grain low-fat or low-carb wraps

Directions

White Bean Hummus

1. Drain and rinse the beans; add into the bowl of a food processor, along with remaining ingredients. 
2. Puree until the mixture is smooth, about 1 minute.

Wraps

1. Chop all the vegetables: slice the tomato, cucumber, bell pepper, and avocado. 
2. Spread about 1/3 cup white bean hummus over each wrap, leaving about a 1/2-inch border around the edges. 
3. Divide vegetables onto each wrap, placing over the hummus—not all the vegetables will be used. Fold each side of the wrap up and then roll. Cut in half, if desired. 
4. Serve wraps with any extra vegetables and dip that is left over.