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Lunch recipe

Smoky Butter Bean Pepper Wraps with Lemon Parsley

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No-cook vegan wraps with butter beans, roasted red peppers, cucumber, carrot, parsley, lemon, smoked paprika, and Dijon mustard.

Start planningStart cookingIngredients
30 min530 kcal4 base servingsLunchQuickFamily FriendlyVeganFilling Lunch
ContainsGluten
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Recipe and nutrition estimates

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.

Focus ingredients: butter beans, wraps, roasted red peppers, 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.

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

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Ingredients

What you need

  • 480g butter beans
  • 8 wraps
  • 280g roasted red peppers
  • 300g cucumber
  • 160g carrots
  • 15g flat leaf parsley
  • 1 lemon
  • 2 tsp Dijon mustard
  • 1 tsp smoked paprika
  • 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. Smoky Butter Bean Pepper Wraps with Lemon 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. Drain the roasted peppers thoroughly, pat dry and slice into short strips.

    5 min
  2. Smoky Butter Bean Pepper Wraps with Lemon 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, smoked paprika, zest and half the measured juice until chunky and spreadable.

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

    Dress the vegetables

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

    2 min
  4. Smoky Butter Bean Pepper Wraps with Lemon 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. Smoky Butter Bean Pepper Wraps with Lemon Parsley cooking step 5: Roll and halve.
    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

    For lunch boxes, wrap the halves in baking paper to keep the filling neat.