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Lunch recipe

Lemon Butter Bean Cucumber Wraps with Parsley

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No-cook vegan wraps with mashed butter beans, cucumber, carrot, parsley, lemon, Dijon mustard, olive oil, and black pepper.

Start planningStart cookingIngredients
25 min495 kcal4 base servingsLunchQuickFamily FriendlyVeganFilling Lunch
ContainsGluten
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Recipe and nutrition estimates

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Focus ingredients: butter beans, wraps, cucumber, flat leaf parsley

Dietary fit: Vegetarian, Vegan, Dairy-free

Serving tip: Refrigerate at0–5°C and eat within24hours of preparation or the earliest ingredient use-by limit. Transport in an insulated bag with an ice pack. Assemble near serving for the best texture. Prepare larger households in separate batches, allowing extra preparation time.

Lemon Butter Bean Cucumber Wraps with Parsley plated and ready to serve.

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Ingredients

What you need

  • 480g butter beans
  • 8 wraps
  • 300g cucumber
  • 160g carrots
  • 15g flat leaf parsley
  • 1 lemon
  • 2 tsp Dijon mustard
  • 1 tbsp olive oil
  • 1/2 tsp black pepper

You'll also need

3l mixing bowl, fork or potato masher, coarse grater, knife and board, scales and measuring spoons, large lunchbox per serving

Method

Step by step

Up to 8 clear steps
  1. Lemon Butter Bean Cucumber Wraps with Parsley cooking step 1: Prepare the vegetables.
    Step 1

    Prepare and drain

    Drain and rinse the cooked canned beans and weigh the required drained amount. Wash the vegetables, grate all carrots, cut all cucumber into thin sticks and pat dry. Finely chop all parsley.

    5 min
  2. Lemon Butter Bean Cucumber Wraps with Parsley cooking step 2: Mash the beans.
    Step 2

    Mash the beans

    Measure 30ml lemon juice and 2g finely grated zest, saving unused fruit. Mash all beans with all Dijon, olive oil, black pepper, zest and half the measured juice until chunky and spreadable.

    3 min
  3. Lemon Butter Bean Cucumber Wraps with Parsley cooking step 3: Dress the crunch.
    Step 3

    Dress the vegetables

    Toss all cucumber, carrots and parsley with the other half of the measured lemon juice. Lift the vegetables from any collected watery juice.

    2 min
  4. Lemon Butter Bean Cucumber Wraps with Parsley cooking step 4: Fill the wraps.
    Step 4

    Fill the wraps

    Lay out all ready-to-eat wraps. Divide all bean mash evenly between them, keeping a clear 3cm border, then divide all dressed vegetables along the centres.

    3 min
  5. Lemon Butter Bean Cucumber Wraps with Parsley cooking step 5: Roll and pack.
    Step 5

    Roll and pack

    Fold in the sides and roll firmly. Serve two wraps per person. If packing, refrigerate promptly in covered lunchboxes and keep chilled until eating.

    2 min

    Wrap in baking paper if making ahead so the filling stays tucked in.