Bean Salad Crunchy Wrap (Vegan Option)

24 June 2017

This superfood Vegetarian/ Vegan wrap is perfect for when you want to try something different that is relatively quick to prepare and has a crunchy taste.

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Ingredients 

The wrap

  • 2 flour tortillas
  • 1 grated carrot
  • ½ a cup of sliced avocado
    ½ a cup of shreeded red cabbage
  • ¼  a cup of slice cucumber
  • 1 handful of broccoli
  • 1 handful of edamame beans
  • ¼ a cup of chia seeds
  • Vegan cream cheese (or non-vegan)

Bean salad

  • 200g kidney beans
  • 200g haricot beans
  • 200g flageot beans
  • ½ a thinly sliced red onion
  • 1 spring onlion finely chopped
  • 1 tablespoon of olive oil
  • 1 tablespoon of balsamic vinegar

 

Step 1

If you want to warm up the carrots and cabbagge, this is the time to quickly cook them but make sure they're still crunchy!

Step 2

Fill the torillas with the filling and roll them up. If you want them a little bit warm you could place them in the oven while you make the bean salad.

Step 3

Mix the olive boil and balsamic vinegar together in a bowl to make the dressing. Add the beans, onion and spring onion once the dressing is properly mixed. Give the contents a good stir before eating.

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