Recently, in the kitchen, we brainstorm to bring new recipes into our menu. One of our cooks, Laurie, brought this simple but so tasty bean, broccoli, and cheddar wrap recipe. This recipe is great for weeknight dinner as it take about 20 minutes to cook and you can easily make more for your lunch the next day!

Bean, broccoli and cheddar wrap

  • 6 large whole wheat soft tortillas
  • 1 Cup Broccoli, cut in florets
  • 1 Can (750ml) Pinto beans, drained and rinsed
  • ¾ Cup Shredded Cheddar cheese
  • ¼ Cup Mayonnaise
  • 1 teaspoon Worcestershire

Preheat the oven at 425F.

In a pot, bring salty water to boil. Add the broccoli florets and cook for 4-5 minutes or until tender. Removed from the boiling water and cool down.

In a large bowl, coarsely mash the beans. Add the broccoli and the rest of the ingredients and mix well. Adjust seasoning. Divide the mixture into the wrap and roll them. Lay them down on a cookie sheet lined with parchment paper. Cook in the oven for 10-15 minutes or until slightly grilled.