Fried bean & mushroom wraps

- 784
Calories
- 20.3g
Fiber
- 28.5g
Protein
- 92.1g
Carbs
- 33.6g
Fats
- 14.2g
Sugar
Ingredients
2
Instructions
- 1.
Drain and rinse the kidney beans, then add half to a bowl and crush with the back of a fork.
- 2.
Heat a
wok on medium-high heat. Once hot, add oil and sliced onion – fry for 4 minutes, stirring occasionally.
- 3.
Add sliced mushroom and fry for 4 minutes until soft.
- 4.
Squeeze in the garlic, tomato puree, cumin, smoked paprika and kidney beans – cook for 1 minute.
- 5.
Add the vegetable stock and cook for 6 minutes – take off the heat once done.
- 6.
In a small bowl add the mayo, chipotle paste and season to taste with lime juice – mix well.
- 7.
To a wrap add baby gem lettuce, a couple spoonfuls of the bean, mushroom mix and sprinkle some feta on top with a drizzle of the chipotle mayo.
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