Homemade Mung Bean Wraps
Tips
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.
A simple yet delicious way to eat less processed carbohydrates and a perfect alternative too for anyone avoiding gluten – these mung bean wraps will fool even the most difficult of crowds. They keep well in the fridge, and are soft and tasty and super nutritious!
Feeds
4Person
Preparation time
70Min.
intermediate
Ingredients
- For the Wraps
- 180 ml (¾ cup) mung beans
- 750 ml (3 cups) water for soaking
- 1 Knorr Vegetable Stock Pot
- 600 ml water
- 15 ml (1 Tbsp) vegetable oil
- For the Mexican Bean Filling
- 410 g (1 tin) kidney beans or black beans
- 410 g (1 tin) Mexican flavoured tinned tomatoes
- 1 avocado, diced
- 1 small red onion, finely chopped
- 100 g grated cheddar (about 1 cup) *optional
- 1 ml or pinch of salt to taste
- 1 ml or pinch of pepper to taste
- 1 handful fresh coriander and lime wedges for serving
Preparation method
Nutrition
- Vegetarian
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