Vegan Summer Wraps

Total cooking time: 15 minutes | Serves: 2 | Easy

Ingredients

• 1 can red kidney beans, rinsed and drained
• 2 celery stalks, chopped
• 2 tbsp cranberries
• ½ can sweetcorn, drained
• ½ small red onion, chopped
• 1 garlic clove, minced 
• 1 tbsp vegan mayo
• 1 handful walnuts, crushed 
• 1 handful basil leaves
• 1 handful cress
• 1 tbsp lime juice
• Chilli flakes
• Salt and pepper to taste

Method

1. To make these vegan summer wraps, add kidney beans to a bowl and mash well with a fork. 

2. Add chopped celery, sweetcorn, onion, garlic and cranberries to the bowl and stir to combine. Add vegan mayo, basil leaves, walnuts and cress and season with salt and pepper. Toss with a little lime juice and a few chilli flakes. 

See Also

Meal Prep Idea: Vegan Lentil Bolognese

3. Spread over 4 wraps, roll up and eat.