Black bean crunch wraps
Want a quick and easy veggie lunch? Check out these super simple crunch wraps with black beans. These wraps serve four and are packed with plenty of flavour
Burger wraps
- Preparation and cooking time
- Prep:
- Cook:
- plus reheating
- Easy
- Serves 6
Skip to ingredients
- 18 ready-made meatballs
- 6 wraps
- grated cheese
- pickles(we used Vadasz fresh pickles)
- Perinaise or mayo
- tomatoessliced
- smoked salt or smoked oil
- 2 Cos lettuces
- 1 cucumbercut into thin slices
- celeryfinely sliced
- cress leaves
- olive oil
- lemon
Nutrition: per serving
- kcal528
- fat34.7g
- saturates13.4g
- carbs23.7g
- sugars3.5g
- fibre2.5g
- protein29g
- salt2.1g
Method
step 1
Put all the ready-made meatballs on a chopping board and press down hard on each one with the flat of a knife (or do several at once with the base of a clean pan) – the idea is to make mini burgers with split edges. Dot the burgers all over the base of a large frying pan and put over a high heat. The burgers should give off fat as they heat up and they will release themselves from the base of the pan when they are nice and brown. Turn them over and cook briefly, then remove from the pan.
step 2
Add another batch of burgers to the hot pan (which should now have plenty of fat in it) and fry them as before, repeating until all the burgers are cooked. Cool if you want to make the wraps ahead of time.
step 3
Lay a large wrap on a worksurface and sprinkle the middle with 2-3 tbsp of grated cheese, add three mini burgers, some pickles, some Perinaise or mayo, a couple of slices of tomato and a sprinkle of smoked salt or smoked oil.
step 4
Fold and roll up the wrap, and put it in a baking dish. Repeat to make six wraps and then cover and chill until needed. When ready to eat, bake at 200C/180C fan/gas 6 for 10 mins to heat through. Slice in half and arrange on a serving dish.
