Cannellini kale leftover brown rice wrap with green avocado herb dressing

 

1-2 cups leftover cooked brown or white rice 

1 15 oz can cannellini or other white beans rinsed & drained

1 cup defrosted peas (optional)

1-2 handfuls kale chopped up and massaged with lemon and salt 60 seconds let rest ten minutes 

1/4 onion diced

1-3 tomatoes chopped - amount depends on size of the tomatoes 

Avocado herb dressing: all into a food processor 

1/3 cup olive oil

1 avocado fresh or frozen thawed

1 bunch cilantro 

Small handful of basil 10-20 small leaves 

Small handful fresh parsley

1/2 red or green jalapeños 

3-5 am cloves garlic 

1/2 medium onion 

1/2 lemon juice

Salt and pepper to taste