These whole-wheat wraps with beans, guacamole and corn are not only easy to prepare, they also give an instant summer feeling! This is due to the fresh flavours of lemon and coriander, lots of colour on the plate and the corn cobs. This recipe from Francesca Kookt is really a perfect meal for the warmer days because you mainly eat it cold.

1. Bring a large pan of water to the boil, chop the corn cobs in half and put them in the pan with a pinch of salt. Let them boil for about 10 - 15 minutes. Then remove them from the water and cover with aluminium foil. This will keep them well warm.
2. Meanwhile, make the bean salad, by mixing the beans, cherry tomatoes, 2 shallots and coriander in a bowl. Place covered in the fridge, this way the flavours will absorb well!
3. Then make the guacamole. Halve the avocados, remove the stone and mash the flesh completely in a bowl. Then add the last shallot along with the juice of 1/2th lime and some dried chilli flakes, if necessary. Taste and season with some extra lime juice if necessary.
4. Now heat the tortilla wraps one by one in a frying pan, so they get nice and crispy, or in the microwave according to the instructions on the packaging. Put the bean salad and guacamole on the table, so everyone can put together their own wrap. Delicious with the corn cobs on the side.

Tips:

Is there any guacamole left over? Then cover it well in a small bowl (small surface) with a lid so that no oxygen can get in, this prevents discolouration. Guacamole is delicious on a sandwich or rice cake. But also delicious as a raw vegetable dip.

Leftover tortillas also do very well as sandwiches! You can use them to make a tasty quesadilla from the frying pan. Or freeze leftover tortilla wraps.

This recipe is part of weekly menu 4.

Note: this recipe is for two adults and two children. Adjust the quantities slightly for four adults.