A comforting and wholesome meal where with all the veggies and sides are wrapped inside a flatbread. I try to cook a variation of wraps whenever I want a quick meal. This time it is rajma, salsa salad and avocado mexican wrap. You can choose to mash the avocados along with the salsa salad. Add extra grated cheese if you like so.

200gms rajma (red kidney beans), soaked overnight and boiled

1 medium sized avocado, sliced

6 rotis (Indian flatbread)

2 medium sized tomatoes, chopped

2-3 green chilies, chopped

1/2 cup coriander, chopped

1 medium sized onion, chopped

1/2 tsp jeera (cumin seeds)

1 tsp ghee / oil

1/2 tsp red chili powder

Salt to taste

2 tsp lemon juice

1/2 black pepper powder

1/2 cup grated cheese

Heat ghee in a pan and add jeera. Once jeera starts to pop, add 1/2 chopped onion and saute till light brown. Add boiled rajma, mash a little with the spoon and cook for 4-5 minutes on low flame. Keep aside.

In a bowl, mix chopped onion, tomato, chili, coriander leaves, salt, black pepper powder and lemon juice for salsa salad.

In a plate, take a roti and put a spoonful of mashed rajma, salsa salad, sliced avocados and grated cheese. Fold the roti to make a wrap. Repeat the process with the rest of the rotis.

You can serve the wrap as it is or grill the wrap on a tawa with a light coating of ghee on both sides and serve. This way the cheese melts and binds the wrap together.