Lemon bean wraps
Step 1 of 4
Wash and shred 200g cabbage and 150g carrots. Drain 240g white beans; mash half with 20ml lemon juice, 3g salt and 1g black pepper. No yogurt is used in this recipe.
Kitchen timer
00:00
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Ingredients
- Plain flour tortillas (cooked)4 pieces
- White beans (drained)240g
- Cabbage (raw)200g
- Carrots (raw)150g
- Lemon juice (raw)20ml
- Olive oil (raw)10ml
- Salt (dry)3g
- Black pepper (dry)1g
Method
- Wash and shred 200g cabbage and 150g carrots. Drain 240g white beans; mash half with 20ml lemon juice, 3g salt and 1g black pepper. No yogurt is used in this recipe.
- Heat 10ml olive oil in a skillet. Add mashed and whole beans and heat five minutes until hot throughout. Warm 4 pieces plain flour tortillas according to the packet.
- Divide beans and raw vegetables evenly between the tortillas and serve. Check actual tortilla labels for all ingredients and cross-contact.
- Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.