Lemon bean wraps

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

1. 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.
2. 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.
3. Divide beans and raw vegetables evenly between the tortillas and serve. Check actual tortilla labels for all ingredients and cross-contact.
4. 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.