Prep time: 10 mins Cook time: 5 mins Total time: 15 mins.
15g Canned black beans.
15g Pinto beans
3-4 Small lettuce leaves
20g M/W White rice
25g Lactose free Soft cheese, (dairy)
20g Lactose free Cheddar cheese, (dairy).
4g SDF Spicy Red Pepper Tomato Ketchup
40g/1 x Gluten Free wrap
Red chili to heat up, (1g should do it!)
Cracked black pepper to garnish.
Sides: 25g Salted crisps
15g, (1 slice) Granny Smiths apple
50g, (approx. 2) Strawberries
40g White Grapes
Weigh and cook the beans in water for 4-5 minutes on a low heat. Once cooked drain and leave to cool.
Follow the cooking instructions on the back of the rice packet. Once cooked empty into a bowl and leave to cool.
Place the wrap on a board and evenly spread approx. 5g of the cream cheese around the outside of the wrap, (this will help to seal the rolled wrap)
Spread the remaining 20g of cream cheese down the centre of the wrap.
Lay the 3-4 lettuce leaves down the centre of each wrap.
Pour half of the SDF Spicy sauce down the lettuce leaves.
In a M/W bowl melt cheese for approx. 10 seconds.
Mix the cheddar cheese, rice and beans and evenly place onto of the sauce.
Garnish with cracked black pepper, (for that extra kick garnish with fresh chopped red chili).
Pour the remaining SDF Spicy ketchup down the centre of the filling, (alternatively pour remaining sauce over the top of the wrap once wrapped).
Turn the filled wrap 45 degrees so that the mixture is at horizontal.
Place each hand under the wrap slightly and slowly lift and roll the closest part of the wrap away from you sealing the rolled wrap with the cream cheese already on it.
Serve with salted crisps and fruit.
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