Healthy Wholegrains and Friendly Fats

I lost my camera so I can't take a photo of my lunch, but I'm going to blog it anyway!

I'm trying to get back on a health kick again- it got sabotaged by Christmas, New Years, and dad not letting me do the groceries alone each week.  Dad means well, but he doesn't always like the food I cook because it's not steak and potatoes.

I made a delish stir fry last week but he wouldn't even try it!

Anyway, here is today's lunch!  I made it in bulk so I could use it for other lunches/dinner this week, so that's why the quantities of the beans are SO large.

Wholegrain tortilla with beans and friendly fats

Ingredients:
TO COOK:
1x 400g can kidney beans
1x 400g can cannellini beans
1x sachet of Old El Paso Burrito seasoning
3x miniature capsicums (diced)

Everything else:
1x wholegrain tortilla (I used Bazaar)
1 level tbsp avocado
1/2 a large tomato (diced)
Generous handful of mixed lettuce
2 pieces of  Heller's sliced roast chicken (these pieces are very thin, but full of flavour.  You don't need many.)
1 level tspn lite sour cream

TO MAKE:

Mix seasoning with water to packet directions, then pour into a pan.  Add beans and cook for around 2-3 minutes or until heated through, then add the diced capsicums; cook for another 30 seconds until warmed then remove from heat.

Spread the avocado and sour cream over 2/3s of the tortilla.  Lay the chicken over the top then layer around 3 heaped tbsp of the bean mix on top.  Cover with the diced tomato and lettuce, then fold the bottom up.  Roll the tortilla so the third without any avo/sour cream is on the top...

then enjoy!

I had this for lunch with a small white-flesh plum.  Delicious!