Wrap2Go Bean and Avocado Wrap

Publish date:
bean wrap

For the past six years, 12 year old Aviva Krainess has battled a chronic, incurable autoimmune disease, multiple life-threatening strokes and seizures, nearly crippling arthritis, paralysis, debilitating pain, total sight loss in her left eye and almost total sight loss in her right eye and has come up smiling. In fact Aviva is currently spearheading an innovative audio project that is catching the imagination of children and social investors around the world, called Mind Theater. Aviva has spread her message of positive thinking as she tells her story and explains the concept of Mind Theater in an animated video (see video below) which has spread on social media worldwide, including a sneak preview of the first Mind Theater production.

Even the most positive of people can feel down sometimes and need a pick-me-up. Aviva is currently at the National Institute of Health in Bethesda, Maryland undergoing extensive and rigorous testing. Last week Aviva had just gone through a very long day of doctor appointments and tests and was really feeling drained and homesick. At that moment a local kosher caterer who knew that Aviva was at the NIH and delivered a wonderful dinner which included mouth watering wraps - gratis. This kindness brought a giant smile to her face. Imagine that inspiring food for an inspiring girl!

Now, Aviva wants to share this wonderful wrap recipe with all of you and bring more happiness to the world.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings



  • 4 tablespoon canola oil
  • 1 medium onion, diced
  • 1 cup rice
  • 1 3/4 cup water
  • 1/2 teaspoon lemon juice
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/4 cup Canned Black Beans, drained
  • 1/2 teaspoon parsley flakes
  • salt and pepper to taste

For the Wrap

  • 4 12" Flour Tortillas
  • 2 cup chopped Romaine or Iceberg Lettuce
  • 1 medium tomato, sliced
  • 4 slices avocado
  • 1 teaspoon hot sauce (optional)


1. In a sauce pan, add 2 Tbsp. oil and onions, sauté until golden brown.

2. Add the remaining ingredients for the filling, except the black beans beans and parsley.  Cover the pot, and bring to a boil.  Reduce heat, and simmer until rice is fluffy, about 10 min.

3. Remove from heat. Let stand 5 min uncovered.

4. Add the black beans and parsley flakes. Season with salt and pepper, as needed.

5. Preparing the tortillas:  lay out 4 tortillas, and add 1/2 a cup of chopped lettuce and 2 thin slices of tomato to each, creating a loose mound in the center of the wrap

6. Scoop 1/2 cup of the rice mixture onto the lettuce and tomatoes and add 1 slice of avocado on top (drizzle hot sauce if desired)

7.  Starting at the edge closest to you, fold in both sides of the tortilla, and roll it from the bottom, making sure that you keep the sides from falling out.  You should be left with a wrap about 6 inches in length.  Cut in half and serve

Recipe provided by Wrap2Go, LLC, Haim Gabay is the chef owner, for more information visit their website at http://www.wrap2go.com/

For more about this project - http://www.themercava.com/projects/mindtheater