Mexican corn wraps
Wrapped up in foil, these are fab for picnics.
SERVES 4 PREP 20min
• 400g tin kidney beans, drained and rinsed
• 50g (2oz) sour cream
• Juice of ½ lemon
• 1 cooked corn on the cob, or 198g tin sweetcorn, drained
• ¼-½ red onion, finely chopped
• 125g (4oz) cherry tomatoes, halved
• 2tbsp tomato ketchup
• ½-1tsp chipotle paste
• Large handful of fresh coriander leaves, roughly chopped
• 4 large flour tortilla wraps
• ¼ iceberg lettuce, shredded
• 75g (3oz) mature vegetarian Cheddar cheese, grated
Whizz the beans, sour cream, lemon juice and plenty of seasoning in a food processor until smooth. Set aside.
2 Put the cooked sweetcorn on its end on a board and use a sharp knife to slice the kernels off the cob, working from the top to the bottom. Discard cob and put the kernels into a large bowl with the red onion, cherry tomatoes, ketchup, chipotle paste and coriander. Stir to combine and season. 3 Put a wrap on a board and smear a quarter of the bean purée in a line along the centre, leaving a 5cm (2in) border at each end. Top with a quarter each of the lettuce, sweetcorn mixture and Cheddar cheese. Fold the sides of the wrap over the filling, then roll up to enclose (secure in place with a cocktail stick, if you like). Slice the wraps in half and serve. PER SERVING: CALS 408; FAT 11g; SAT FAT 6g; CARBS 64g