Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
No-cook vegan wraps with mashed butter beans, cucumber, carrot, parsley, lemon, Dijon mustard, olive oil, and black pepper.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
mixing bowl, fork, grater, knife, chopping board
Method
Drain and rinse the butter beans, cut the cucumber into thin sticks, coarsely grate the carrots, finely chop the parsley, and zest the lemon.
Mash the butter beans with the Dijon mustard, 1 tablespoon olive oil, half the lemon juice, lemon zest, and black pepper until chunky but spreadable.
Toss the cucumber, carrots, and parsley with the remaining lemon juice so the vegetables taste bright and stay crisp.
Spread the butter bean mash over the wraps, keeping a clear border, then pile the cucumber carrot crunch down the middle.
Fold in the sides, roll each wrap tightly, and halve within 2 minutes before serving or packing into lunch boxes.
Wrap in baking paper if making ahead so the filling stays tucked in.
More to plan
Lunch recipe
Vegan lunch wraps with warm spiced chickpeas, avocado, spinach, cucumber, lime, coriander, and a quick yoghurt-free dressing.
View recipe
Lunch recipe
No-cook vegan flatbreads with chickpeas, sweetheart cabbage, carrot, cucumber, lemon, parsley, cumin, and olive oil.
View recipe
Lunch recipe
Lunch boxes with basmati rice, black beans, sweetcorn, cucumber, peppers, tomatoes, coriander, pumpkin seeds, and lime.
View recipe