Tex-Mex Kidney Bean Wraps

🥘 Ingredients

• Mexican cheese blend
  1 c
• Tex-Mex paste
  2 unit
• baby lettuce
  2 unit
• blue corn tortilla chips
  3 oz
• cooking oil
  2 tsp
• flour tortillas
  4 unit
• guacamole
  1/2 c
• honey
  4 tsp
• kidney beans
  2 unit
• lime
  2 unit
• mayonnaise
  4 tbsp
• olive oil
  4 tbsp

🍳 Cookware

• medium microwave-safe bowl
• large bowl
• paper towels

1. 1

   Bring honey to room temperature. (TIP: Place in a bowl of warm water if crystallized.) Wash and dry all produce. Drain and rinse kidney beans . Quarter lime . Gently crush blue corn tortilla chips in the bag. Trim and discard root end from baby lettuce ; quarter lengthwise.

   honey: 4 tsp, kidney beans: 2 unit, lime: 2 unit, blue corn tortilla chips: 3 oz, baby lettuce: 2 unit
2. 2

   In a medium microwave-safe bowl , combine 3/4 of the Tex-Mex paste (you'll use the rest in the next step) with a large drizzle of cooking oil . Stir in beans. Microwave for ⏱️ 1 minute ; stir in juice from one lime wedge (two wedges for 4 servings). Set aside.

   Tex-Mex paste: 2 unit, cooking oil: 2 tsp
3. 3

   In a large bowl , whisk together mayonnaise , honey, remaining Tex-Mex paste, juice from half the lime, and 2 TBSP olive oil (4 TBSP for 4 servings). TIP: Tex-Mex paste is slightly spicy—if heat-sensitive, use less.

   mayonnaise: 4 tbsp, olive oil: 4 tbsp
4. 4

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . Place tortillas on a clean work surface; spread guacamole across the bottom third of each tortilla. Top with Tex-Mex beans; sprinkle with half the Mexican cheese blend and half the tortilla chips. Place 1-2 lettuce leaves on chips (you'll use the rest for salad).

   flour tortillas: 4 unit, guacamole: 1/2 c, Mexican cheese blend: 1 c
5. 5

   Fold bottom side of each tortilla up over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with the filled sides, to form wraps.
6. 6

   Halve wraps on a diagonal. Divide wraps and remaining lettuce between plates. Drizzle chile-lime dressing over the lettuce; sprinkle with remaining Mexican cheese blend and remaining tortilla chips. Serve with any remaining lime wedges on the side.