Submitted by Chef Sue Findlay and students, community members and school nutritionists from Newman Elementary School, Needham, Massachusetts.

Top 30 recipe from “Recipes for Healthy Kids Cookbook for Homes” provided by the USDA’s Team Nutrition.


  • 1 tsp lemon zest (make zest from juiced lemon)
  • 2 Tbsp fresh lemon, juiced
  • 2 cups canned low-sodium great northern beans, drained, rinsed
  • ½ cup fresh avocado, peeled, pitted, puréed
  • 1 Tbsp fresh garlic, minced
  • 2 ¼ tsp extra virgin olive oil
  • 1/3 tsp chili powder
  • ½ tsp salt
  • 1 ½ cups fresh purple cabbage, finely shredded
  • 6 whole-wheat tortillas, 10 inches
  • 3 cups fresh romaine lettuce, shredded


  1. Grate lemon rind on hand-held grater or citrus zester to make zest. Juice lemons. Set aside.
  2. Purée beans in a food processor or a blender until smooth. Put into a large mixing bowl and set aside.
  3. Purée avocado, lemon juice, lemon zest, garlic, olive oil, chili powder, and salt until smooth. Mix into pureed beans. Add shredded cabbage. Mix well.
  4. You may cover and refrigerate at 40 °F for no more than 2 hours to avoid browning of avocado.
  5. For each wrap, place 1/3 cup of bean filling on the bottom half of tortilla. Top with ½ cup of lettuce. Roll in the form of a burrito. Cut diagonally. Serve immediately.

Preparation Time: 20 minutes Cooking Time: 20 minutes Amount: Makes six wraps (Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously)

Nutrients Per Serving (1 wrap):

Calories 274, Protein 8 g, Carbohydrate 38 g, Dietary Fiber 8 g, Total Fat 10 g, Saturated Fat < 1 g, Cholesterol 0 mg, Vitamin A 2880 IU (144 RAE), Vitamin C 24 mg, Iron 2 mg, Calcium 54 mg, Sodium 424 mg.

Recipe: Purple Power Bean Wrap