Aboriginal Australian Garden Inspired Charred Vegetable Wraps

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 cup green beans, chopped
• 1 can white beans, drained
• 4 whole-wheat wraps
• 2 tablespoons tahini
• 1 tablespoon red wine vinegar
• 1/4 cup parsley, chopped
• Salt and black pepper, to taste

Steps

1. Heat the olive oil in a skillet. Cook the onion, garlic, dried oregano, and green beans until charred and tender.
2. Stir the white beans into the vegetables and season the beans with salt and black pepper.
3. Whisk the tahini and red wine vinegar with 2 tablespoons water to make a smooth tahini sauce.
4. Warm the whole-wheat wraps in a dry skillet until flexible.
5. Fill the wraps with the vegetables, white beans, tahini sauce, and parsley. Roll the wraps and serve hot.

Allergen note: Contains gluten and sesame.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.