Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
No-cook vegan wraps with butter beans, roasted red peppers, cucumber, carrot, parsley, lemon, smoked paprika, and Dijon mustard.
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Ingredients
mixing bowl, fork, grater, knife, chopping board
Method
Drain and rinse the butter beans, drain and slice the roasted red peppers, cut the cucumber into sticks, grate the carrots, chop the parsley, and zest the lemon.
Mash the butter beans with 1 tablespoon olive oil, Dijon mustard, smoked paprika, lemon zest, half the lemon juice, and black pepper until chunky but spreadable.
Toss the cucumber, carrots, roasted red peppers, and parsley with the remaining lemon juice so the filling tastes fresh.
Spread the smoky butter bean mash over the wraps, then pile the pepper cucumber crunch down the middle.
Fold in the sides, roll each wrap tightly, and halve within 2 minutes before serving or packing into lunch boxes.
For lunch boxes, wrap the halves in baking paper to keep the filling neat.
More to plan
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