Ingredients
- 6 wholemeal wraps
- 1 tbs sunflower oil
For the black bean mix:
- 1 tbs sunflower oil
- 1 tsp ground cumin
- 1 tsp paprika
- 400g black beans, drained
- 1 tbs marmite
For the topping:
- 150g grated Edam cheese
- ½ cup shredded lettuce
- 1 tomatoes, diced
- ½ red capsicum, diced
- ½ small red onion, diced
- Handful of coriander leaves, to sprinkle
For the avocado cream:
- 1 ripe avocado
- 100g low fat yoghurt
- Handful of coriander, stalks roughly chopped (set aside leaves for garnish)
- 1 lemon or lime, zest and juice
Method
Step 1
Preheat your oven to 190°C fan bake.Step 2
Cut one wholemeal wrap into quarters and place on a lined baking tray. Brush both sides with 1 tbs of sunflower oil. Bake for 5 minutes until golden and crispy, flipping halfway.Step 3
To make the beans, heat 1 tbs of sunflower oil in a small pot over medium heat. Add cumin and paprika and fry for 1 - 2 minutes until fragrant. Add the beans and Marmite and stir to combine. Cover with a lid and simmer until ready to use.Step 4
To make the wraps, microwave your wraps for 20 seconds to soften. Take one wrap and spread the base with Marmite beans. Next, top with grated cheese. Break up the crispy wraps into smaller pieces and place a few pieces on the cheese. These will be the crunch layer.Step 5
Add lettuce, tomatoes, capsicum, red onion and coriander. To fold into the hexagon shape, bring the left and right sides into the centre and hold in place. Use your thumb and forefinger to fold up the bottom two sections, then do the same with the top.Step 6
Place fold side down in a preheated pan on medium heat for 2 - 3 minutes each side until golden and crispy.Step 7
To make the avocado cream, combine all the ingredients in a bowl and mash with a fork until well combined.Step 8
Dollop on avocado cream and sprinkle with fresh coriander.