Three Sisters Wrap

This Three Sisters Wrap is a fresh and colourful summer lunch filled with black beans, corn, and roasted butternut squash. The sweet and savoury salsa mixture adds bright flavor while the whole wheat wrap makes it hearty and satisfying.

Recipe

This recipe will make 5-6 servings

Ingredients:

  • Whole wheat wraps

  • 1 can black beans

  • 1 cup corn (fresh or canned)

  • 1 bag frozen diced butternut squash

  • 2 tbsp oil

  • 2 tbsp vinegar or lemon juice (1/2 a lemon)

  • 1 tsp sugar

  • Salt and pepper (to taste)

  • Any spices you like (optional)

Equipment:

  • Cutting board

  • Knife

  • Large mixing bowl

  • Mixing spoon

  • Measuring cups and spoons

  • Can opener

  • Strainer

  • Oven + oven mitts

  • Baking dish

Directions:

  1. With adult supervision, preheat oven to 400 degrees. Toss frozen butternut squash with 1 tbsp oil, salt and pepper, and any spices you like. Place on baking tray and bake for 20 minutes.

  2. Strain and rinse the black beans and corn, then add them to a large mixing bowl. Add butternut squash.

  3. In a small bowl or measuring cup, mix together your vinegar or lemon juice, sugar, 1 tbsp oil, and salt and pepper. Mix to combine and pour over bean mixture. Toss to combine.

  4. Taste the bean mixture and add additional seasonings to your preference.

  5. Layer 1 cup of your squash, bean and corn mixture on the wrap. Roll tightly.

  6. Repeat step 4 to make 3 more three sisters wraps!

Recipe and image courtesy of Chef Kirk Ermine

Storage:

  • Keep wrap filling in an airtight container in the fridge for up to 4 days. Assemble the wraps right before serving to keep them crisp.


Download Recipe Here