Prep time: 10 mins Cook time: 5 mins Total time: 15 mins
Ingredients for main:
15g Canned black beans
15g Pinto beans
3-4 Small lettuce leaves
20g M/W White rice
25g Vegan soft cheese, (check ingredients for soya. We used Violife)
20g Cheddar cheese, (check ingredients. We used Violife grated cheddar).
30g SDF Mexican Fajita Sauce
40g/1 x Gluten Free wrap
Red chilli to heat up, (1g should do it!)
Cracked black pepper to garnish.
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.
Heat SDF Fajita sauce in m/w for approx 10 seconds.
Mix the SDF Fajita sauce, rice, cheddar cheese and beans. Spread evenly over the lettuce.
Garnish with cracked black pepper, (for that extra kick garnish with fresh chopped red chilli).
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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