No-cook veggie wraps

Serves 4 Prep 25 mins No cook

2 x 180g tubs marinated chargrilled

vegetables, drained

2 x 400g cans pinto beans, drained

and rinsed

200g tub tomato salsa

2 limes, zested and juiced

1 tbsp red wine vinegar

2-3 tbsp hot sauce, plus extra to serve small bunch coriander, chopped, plus

extra, shredded, to serve

2 ripe avocados, stoned and diced 1 small garlic clove, finely grated 8 medium soft flour tortillas

100ml soured cream, to serve salad leaves, to serve (optional)

1 To make the fajita mix, tip the marinated veg into a bowl with the pinto beans. Stir in 2 tbsp salsa, half the lime zest and juice, the vinegar, hot sauce and half the coriander. Set the mixture aside.

2 Put the avocado in another bowl with the remaining lime zest and juice and the garlic. Roughly mash everything together with a fork, then season and stir through the remaining coriander.

3 Spread the crushed avocado mixture over the tortillas, then top with the fajita mix, remaining salsa, soured cream, extra hot sauce and extra coriander. Serve with salad leaves, if you like.

PER SERVING 658 kcals, fat 30g, saturates 9g,

carbs 68g, sugars 12g, fibre 19g, protein 20g, salt 4.1g Tip Not veggie? You could add cooked king prawns or shredded cooked chicken