Recipe of the Month: Crushed Chickpea & Sweetcorn Mayo Wrap (VE)
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
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500 gChickpeas, drained
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150 gMayonnaise
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150 gSweetcorn, drained
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70 gSpring onion, finely chopped
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1 tspOnion granules
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1010-inch tortillas
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20Little gem leaves
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350 gTomato, sliced
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170 gCucumber, thinly sliced
Instructions
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Pulse the chickpeas in a food processor until lightly crushed.
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Combine the chickpeas with the mayonnaise, sweetcorn, spring onions and onion granules.
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Place 2 salad leaves down the middle of each tortilla.
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Arrange 3 or 4 slices of tomato along the lettuce, followed by the cucumber.
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Arrange 90g of the chickpea mixture per tortilla along the top of the salad.
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Fold over the top and bottom of the tortilla, just enough to allow the tortilla to be rolled into a closed cylinder.
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Cut each cylinder in half.
