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Crushed chickpea and sweetcorn mayo wrap (ve)
Looking for a tuna mayo wrap without the tuna? Chickpea and sweetcorn mayo is an excellent sandwich or wrap filler, perfect for lunchtime. Packed full of protein and fibre, this recipe is 100% plant-based and 100% delicious. Portion sizes relate to a child of primary school age, please adjust to suit your needs.
- Preparation Time: 15 minutes
Ingredients
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500 gchickpeas drained and rinsed
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150 gplant-based mayonnaise
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150 gSweetcorn drained
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70 gspring onions finely chopped
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1 tsponion granules
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10 10×10"tortillas
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20little gem lettuce leaves
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350 gtomato sliced
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170 gcucumber thinly sliced
Instructions
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Pulse the chickpeas in a food processor until lightly crushed.
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Combine the chickpeas with the mayonnaise, sweetcorn, spring onions and onion granules.
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Place 2 salad leaves down the middle of each tortilla.
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Arrange 3 or 4 slices of tomato along the lettuce, followed by the cucumber.
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Arrange 90g of the chickpea mixture per tortilla along the top of the salad.
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Fold over the top and bottom of the tortilla, just enough to allow the tortilla to be rolled into a closed cylinder. Cut in half and serve
Notes
Key facts per serving:Â
Fibre: 4.5g
Protein: 8.1g
Saturated fat: 1.3g
Other nutrition facts: contains calcium, iron & zinc
Allergens: gluten, may contain mustard
CO2 emissions: 0.39kg, low carbon (B rated)
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