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Vegan Summer Wraps

Vegan Summer Wraps

  • Loaded with kidney beans, celery, cranberries, these vegan summer wraps are fast, moist and flavorful. They’re incredibly tasty and super easy to make - perfect for summer picnics and quick weekday lunches.
Vegan summer wrap

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


  • 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


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. 

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

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