pick-and-mix butter bean wraps

pick-and-mix butter bean wraps

INGREDIENTS

• 410g can butter beans
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 6 flour tortillas
• 400g can MSC-certified pole or line-caught tuna steak in oil, or MSC-certified wild Alaskan salmon, drained and flaked *
• 1 red onion, finely sliced
• 125g baby spinach leaves
• 200g ready-roasted red peppers from a jar, drained and sliced
• 2 carrots, coarsely grated
• 150g mature Cheddar, roughly grated

METHOD

How to make pick-and-mix butter bean wraps

1. Make the butter bean houmous. Drain the beans, reserving a few tablespoons of liquid. Whizz the beans, reserved liquid,lemon juice and oil until smooth and creamy. Season to taste.

2. Heat the tortillas according to the pack instructions. Spread with butter bean houmous, then fill with your choice of pick-and-mix toppings. Wrap up tightly in baking paper, label and transport in an airtight container.

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* Salmon, cod and tuna are severely threatened by over-fishing. There are a number of sustainable and just as tasty species that work equally well in the above recipe - in some cases they can even be cheaper. See channel4.com/fish for more information.