Recipe of the Month: Crushed Chickpea & Sweetcorn Mayo Wrap (VE)
This quick and easy recipe is a great plant-based alternative to the traditional tuna crunch wrap! Healthy, sustainable, simple and cost-effective – a classic School Plates recipe perfect for lunchtime!
- Preparation Time: 10 minutes
Ingredients
Servings:
10
-
500 gChickpeas, drained
-
150 gMayonnaise
-
150 gSweetcorn, drained
-
70 gSpring onion, finely chopped
-
1 tspOnion granules
-
1010-inch tortillas
-
20Little gem leaves
-
350 gTomato, sliced
-
170 gCucumber, thinly sliced
Instructions
-
Pulse the chickpeas in a food processor until lightly crushed.
-
Combine the chickpeas with the mayonnaise, sweetcorn, spring onions and onion granules.
-
Place 2 salad leaves down the middle of each tortilla.
-
Arrange 3 or 4 slices of tomato along the lettuce, followed by the cucumber.
-
Arrange 90g of the chickpea mixture per tortilla along the top of the salad.
-
Fold over the top and bottom of the tortilla, just enough to allow the tortilla to be rolled into a closed cylinder.
-
Cut each cylinder in half.
