Picnic in the park with these yummy wraps

While much of the country has started burrowing under blankets by the fire already, we’re still having picnics in the South (at least in Florida).
The other day, my sweetie and I were at an all-day event at the University of Central Florida with a couple of hours for a lunch break. It wasn’t practical to come home to eat and we couldn’t really afford to go to a restaurant. Wouldn’t it be fun, instead, to have a picnic on the lawn like a couple of college kids?
So I packed up some treats (in reusable containers, of course) and off we went. He’s a pretty traditional sort of guy in some ways so he just wanted a peanut butter and jelly sandwich and some brownies. I need a little more culinary excitement so I went for a bean wrap and some of that pumpkin bread featured here a few days ago.
That, along with some freshly squeezed lemonade, and we were all ready for our al fresco dining experience.
We sometimes forget how romantic something so simple as sitting outside with some fresh food and a cool drink can be. It was a relaxing time with a chance to just sit and talk without pesky waiters asking for something to do and the warm breeze tickling us. What a lovely way to spend a few hours.
My wrap was a simple meal, but so full of flavor and textures. I used cannellini beans, some spicy mustard, red peppers and onions. You could start with that basic mix and add spinach or asparagus…whatever is handy and fresh.

Cannellini and Spicy Mustard Wrap

1 15 ounce can cannellini beans
2 ½ tablespoons olive oil, divided
1 tablespoon spicy mustard
½ cup red onions, chopped
½ cup red pepper, chopped
¼ teaspoon each dill and pepper
3-4 tortillas (depending on how full you like your wraps)

Take half the cannellini beans and mix with 2 tablespoons olive oil. Mash into a rough spread (smash as much as you can, but don’t worry if there are chunks of beans left).Stir in mustard.Sautee onions and peppers in the rest of the olive oil for just a minute. Leave the veggies crunchy. Season with dill and pepper.
Spread the bean mixture on the wraps, sprinkle on a few tablespoons of the unmashed beans, top with the onion and peppers.
Wrap tightly and put under the broiler for about 30 seconds - just to crisp it up a bit.

Vegan.