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Lunch recipe

Curried Butter Bean Apple Wraps with Crunchy Carrot Slaw

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Creamy crushed butter beans, crisp apple, mild curry, mango chutney, and lemony carrot-cabbage slaw in wholemeal wraps.

Start planningStart cookingIngredients
25 min525 kcal4 base servingsLunchVeganPackableBudgetFilling 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, apples, carrots, tortilla wraps

Dietary fit: Vegan, Vegetarian, Lower Sugar

Serving tip: Pack the slaw separately if the wraps will sit for more than four hours.

Curried Butter Bean Apple Wraps with Crunchy Carrot Slaw plated and ready to serve.

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Ingredients

What you need

  • 4 wholemeal tortilla wraps
  • 2 tinss butter beans
  • 2 apples
  • 2 carrots
  • 300g red cabbage
  • 3 tbsp mango chutney
  • 2 tsp mild curry powder
  • 1 lemon
  • 2 tbsp olive oil
  • 20g fresh parsley
  • 1/2 tsp salt
  • 1/2 tsp black pepper

You'll also need

two mixing bowls, box grater, fork, frying pan, knife

Method

Step by step

Up to 8 clear steps
  1. Curried Butter Bean Apple Wraps with Crunchy Carrot Slaw cooking step 1: Prepare the filling.
    Step 1

    Prepare the filling

    Drain and rinse the butter beans. Core and finely dice the apples, coarsely grate the carrots, finely shred the red cabbage, chop the parsley, then zest and juice the lemon.

    7 min
  2. Curried Butter Bean Apple Wraps with Crunchy Carrot Slaw cooking step 2: Mix the crunchy slaw.
    Step 2

    Mix the crunchy slaw

    Toss the carrots and red cabbage with half the lemon juice, 1 tablespoon olive oil, half the parsley, 0.25 teaspoon salt, and half the black pepper. Scrunch for 30 seconds, then leave for 5 minutes to soften slightly.

    5 min
  3. Curried Butter Bean Apple Wraps with Crunchy Carrot Slaw cooking step 3: Crush the butter beans.
    Step 3

    Crush the butter beans

    Put the butter beans in a second bowl with the mango chutney, mild curry powder, lemon zest, remaining lemon juice, remaining 1 tablespoon olive oil, remaining 0.25 teaspoon salt, and remaining black pepper. Crush about two-thirds with a fork, leaving some beans whole.

    4 min
  4. Curried Butter Bean Apple Wraps with Crunchy Carrot Slaw cooking step 4: Fold through apple.
    Step 4

    Fold through apple

    Fold the diced apples and remaining parsley through the curried butter beans. Taste for lemon and curry warmth; the filling should be bright and mild rather than hot.

    2 min
  5. Curried Butter Bean Apple Wraps with Crunchy Carrot Slaw cooking step 5: Warm the wraps.
    Step 5

    Warm the wraps

    Warm the wholemeal tortilla wraps in a dry frying pan for 20 seconds per side, or follow the pack instructions, until flexible but not crisp.

    2 min
  6. Curried Butter Bean Apple Wraps with Crunchy Carrot Slaw cooking step 6: Fill and roll.
    Step 6

    Fill and roll

    Spread the curried butter bean and apple filling down the middle of each wrap, top with the crunchy slaw, fold in the sides, and roll firmly. Slice in half to serve or wrap for lunch.

    3 min