This is a great recipe for an alternative to sandwiches as a picnic or quick light lunch option. Any beans or different grated vegetables can be used, and I have also tried a vegan variation with grated tofu. My children really like them with a pink mixture of mayonnaise and sweet chilli sauce inside, but that’s not for the faint-hearted!
6 large wheat tortilla wraps
100g mature cheddar cheese, grated
1 large carrot, peeled and grated
1 large courgette, grated
1 x 400g tin red kidney beans, rinsed and drained
1 x 400g tin cannellini beans, rinsed and drained
2 tbs mayonnaise
Small handful of fresh coriander, finely chopped
Large bunch of fresh spinach, rinsed and drained
Salt and pepper to taste
1. In a large bowl, mixture all of the ingredients together (except the spinach leaves). Use a potato masher or the back of a fork to roughly break down the beans. Season to taste.
2. Microwave the wraps together for 1 minute to soften, turning once.
3. Lay a thick sausage of the mixture in each wrap, followed by a scattering of the spinach leaves.
4. Carefully roll each wrap up and halve with a sharp knife.
5. That’s it!