Recipe of the Month: Crushed Chickpea & Sweetcorn Mayo Wrap (VE)

Crunchy Sweetcorn Wrap

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 children
  • 500 g
    Chickpeas, drained
  • 150 g
    Mayonnaise
  • 150 g
    Sweetcorn, drained
  • 70 g
    Spring onion, finely chopped
  • 1 tsp
    Onion granules
  • 10
    10-inch tortillas
  • 20
    Little gem leaves
  • 350 g
    Tomato, sliced
  • 170 g
    Cucumber, thinly sliced

Instructions

  1. Pulse the chickpeas in a food processor until lightly crushed.

  2. Combine the chickpeas with the mayonnaise, sweetcorn, spring onions and onion granules.

  3. Place 2 salad leaves down the middle of each tortilla.

  4. Arrange 3 or 4 slices of tomato along the lettuce, followed by the cucumber.

  5. Arrange 90g of the chickpea mixture per tortilla along the top of the salad.

  6. Fold over the top and bottom of the tortilla, just enough to allow the tortilla to be rolled into a closed cylinder.

  7. Cut each cylinder in half.

Courses: lunch
Cuisines: British

Try the Veggie Challenge

You may also be interested to taste

vegan gazpacho

Appetizer brunch inbetween Soup starter

Cool Spanish-style gazpacho (ve)

french-style ratatouille

Main Course

French-style ratatouille (ve)

tofu tacos

Main Course

Shredded Tofu with Crispy Tacos and Refried Beans (ve)

cauliflower tacos

Main Course

Roast, spiced cauliflower tacos, chipotle hummus and mango salsa

Top