Quick Avocado and White Bean Wrap with Lemon-Tahini Dressing

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A fresh and satisfying vegetarian wrap filled with creamy avocado, protein-rich white beans, crunchy greens, and tangy lemon-tahini dressing. This Mediterranean-inspired sandwich and wrap recipe (vegetarian), ready in about 10 minutes, pairs large whole wheat tortilla wraps, ripe avocado, canned white beans (cannellini or navy) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large whole wheat tortilla wraps
• 1 medium, peeled and sliced ripe avocado
• 1 cup, drained and rinsed canned white beans (cannellini or navy)
• 1 cup baby spinach
• 1/2 cup shredded carrots
• 2 tbsp lemon juice
• 2 tbsp tahini
• 2 tbsp water
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp tahini, 2 tbsp lemon juice, 2 tbsp water, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper until smooth and creamy. Add more water if needed to reach drizzling consistency.
2. Step 2: Lay 2 large whole wheat tortilla wraps flat on a clean surface. Evenly spread 1 cup drained white beans onto each wrap, mashing them slightly with a fork.
3. Step 3: Top the beans with 1 medium sliced avocado, 1 cup baby spinach, and 1/2 cup shredded carrots. Drizzle each wrap with half the lemon-tahini dressing.
4. Step 4: Fold the sides of each tortilla inward and roll tightly from one end to the other. Slice each wrap in half diagonally and serve immediately.