Pita Bread Wrap

Ingredients

• 6 pita bread
• 1 tbsp butter or vegetable oil

For Filling

• 1/2 of a 1 oz can kidney beans, drained and rinsed
• 1/2 of a 1oz can of white beans, drained and rinsed
• 2 cups onions (white or red), finely chopped
• 2 cups tomatoes, finely chopped
• 1 tbsp ginger, grated or finely chopped
• 1/2 tsp thyme
• 1/2 tsp black pepper powder
• 1-2 tsp lime/lemon juice
• 1 tbsp cilantro (coriander leaves), finely chopped
• Salt to taste

Preparation

1. In a medium bowl, add the tomatoes, onions, ginger, thyme, salt, and lemon juice. Toss well. Add the beans, cilantro, and black pepper powder and mix well. Set aside.
   
   
2. On a griddle, heat the pita bread on medium high heat. As it puffs up, turn it over and heat on the other side for a few seconds.
   
   
3. Remove on a plate. Brush a little butter or oil on both sides. Run a knife along the edges to create a small opening.
   
   
4. Stuff the bread with 6-7 tbsp of the beans (or as needed), and serve the pita bread wrap warm.
   

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