6 tortilla wraps (see recipe here)
For the filling:
500 g cooked kidney beans, drained
7 tablespoons tomato passata (or 3-4 tbsp tomatoes puree diluted in little water)
fresh chili, finely sliced/chili powder (to taste)
½ iceberg lettuce, chopped
1 bell pepper, finely sliced
4 tomatoes, cubed
1 avocado, finely sliced
1 red onion, finely sliced
salt and pepper, to taste
Heat the tomato passata in a small saucepan. When it begins to boil add the fresh chili/chili powder and the kidney beans and stir. Set aside to cool a little bit.
On each tortilla wrap add a layer of bean mix and spread evenly over the entire surface. Add a little bit of the other vegetables, salt and pepper to taste and roll.