4 x 10” (60g)
cooked haricot or cannellini beans, no added salt sugar
sunblushed tomatoes, drained of oil and chopped
carrots, peeled and cut into ribbons
Thinly slice the carrot and pickle with the vinegar and oil.
Smash the beans with the pesto and lightly season.
Discard the pickling liquid from the carrots.
Spread the wrap with the bean mix.
Scatter over the sun blush tomatoes, the carrot and the watercress.
Fold up the wrap.
Per 248g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.