Lemon Bean Wraps With a Crunchy Cabbage Finish

These wraps make a simple lunch without requiring a cooked sauce. The filling is partly mashed so it stays inside more easily, while cabbage adds contrast. The recipe makes two large wraps and takes about fifteen minutes.

Ingredients

• 1 can white beans, drained and rinsed
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Half a teaspoon ground cumin
• 1 small carrot, grated
• 1 cup finely shredded cabbage
• 2 large wraps
• 2 tablespoons plain yoghurt, optional
• Salt and pepper to taste

Editorial food image; not a photograph of this specific recipe.

Method

1. Mash about half the beans in a bowl. Leave the rest whole for texture.
2. Mix in oil, lemon juice and cumin. Season gradually and taste.
3. Combine carrot and cabbage in another bowl. Wash the produce before preparation and use clean utensils.
4. Warm the wraps according to the packet if you prefer them soft. Spread yoghurt in the centre, if using.
5. Add the bean mixture and vegetables, leaving room around the edges. Fold in the sides and roll firmly.

For a more substantial meal, serve with a separate salad or additional beans. Keep the filling and cabbage separate if preparing ahead, then assemble near serving so the wrap does not become soggy. Refrigerate the prepared ingredients promptly and follow appropriate storage guidance.

Editorial food image; not a photograph of this specific recipe.

Sources and further reading

• FoodSafety.gov: Four steps to food safety