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Wholemeal wraps with peanut butter, carrot and cucumber

publication date: May 19, 2010
author/source: Fiona Beckett
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An easy but substantial packed lunch to make when you're revising

Serves 2
Vegetarian, vegan
Time: 10 minutes
Cost: £1-£1.50 a head

2 large chapattis or wholemeal wraps
Crunchy peanut butter, preferably organic (I like Whole Earth)
1 medium carrot (about 100g), peeled and grated
2 lemon wedges or some freshly squeezed lemon juice
1 good chunk of cucumber (about 100g), finely sliced
1 spring onion, trimmed and cut into fine short strips or a few finely sliced red onion rings
A few mint or coriander leaves (optional but good)
Sweet chilli sauce to serve (optional)

Heat a frying pan without any oil for about 2 minutes. Freshen the chapattis by warming them for a minute each side in the pan. Turn off the heat and let the chapattis cool while you prepare the vegetables. Spread one side of the chapattis with a layer of peanut butter, cover with grated carrot, squeeze over some lemon juice cover with a layer of sliced cucumber, a layer of sliced spring onion and a few mint or coriander leaves if you have some. Squeeze over a bit more lemon juice and trickle over some sweet chilli sauce. Roll up the wrap and eat or wrap in cling film to eat later.

* You could also use this filling to stuff wholemeal pitta breads or wholemeal rolls.

WARNING: do not give this to anyone without checking if they’re allergic to nuts.


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