Fried bean & mushroom wraps

Nutrition per serving
- 810
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.