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


Servings: 10 children
  • 500 g
    Chickpeas, drained
  • 150 g
  • 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


  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

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