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Fill the wraps with whatever you like! Perfect with left over roast vegetables and feta. Or salad with chicken mayonnaise.
These wraps freeze well, simply pop a layer of clingfilm or baking paper in between each wrap, cover well and freeze. Reheat by popping them under a clean damp cloth and microwaving for 30 seconds.
Soak the beans in the 750ml (3 cups) water for 24 hours.
Drain.
Pour into a food processor, add the Knorr Vegetable Stock Pot and the 600ml of water and process until smooth.
Scrape the sides down if needs be and make sure you get it as smooth as possible. Add a drop of oil to a non-stick pan.
Add 2-3 Tbsp of the batter to the pan and working quickly and carefully – rotate the pan to spread it out thinly on the surface of the pan.
The wraps start cooking quite fast so keep an eye on them – you can see it set as it cooks. When it looks set right through, carefully flip them and cook for 2 minutes on the other side.
Repeat until all the mixture has been used.
To make the filling, heat the beans and Mexican canned tomato in a small saucepan, season to taste with salt and pepper.
Fill each wrap with the bean mixture, add avocado, red onion, a sprinkling of cheese and coriander and serve with a wedge of fresh lime.