Black Bean Roast Vegetable Wrap

Ingredients by component

Wholemeal tortillas

• 140 g dairy-free wholemeal tortillas

Lime black beans

• 300 g cooked black beans
• 20 ml lime juice
• 10 ml olive oil
• 1 g ground cumin
• 1 g salt

Roasted zucchini and peppers

• 300 g zucchini
• 250 g red bell pepper
• 15 ml olive oil
• 2 g salt

Rocket leaves

• 50 g rocket

Mustard vinaigrette

• 20 g mustard
• 25 ml apple cider vinegar
• 25 ml olive oil
• 10 ml maple syrup

Preparation and assembly

1. Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.
2. Wholemeal tortillas: Warm the two tortillas in a dry pan for 15 seconds per side just to make them pliable. Cool completely before filling.
3. Lime black beans: Rinse beans, drain well and toss with lime, oil, cumin and salt.
4. Lime black beans: Refrigerate until packing.
5. Roasted zucchini and peppers: Cut zucchini into 1.5 cm half-moons and peppers into 2 cm pieces. Toss with oil and salt.
6. Roasted zucchini and peppers: Roast at 210°C for 22–25 minutes, stirring once. Cool in a thin layer before assembling.
7. Rocket leaves: Wash rocket and dry thoroughly in a salad spinner. Pack dry without dressing.
8. Mustard vinaigrette: Whisk mustard with vinegar and syrup. Drizzle in oil while whisking.
9. Mustard vinaigrette: Transfer to a small leakproof container and shake before using.
10. Fill bread with cold ingredients shortly before leaving. Drain wet vegetables and pack liquid dressing separately. Roll wraps tightly with the sides tucked in and wrap in paper; fill pita pockets without overpacking.

Tip

Prepare for the next working day. Refrigerate at 4°C or below, carry in an insulated bag with two cold packs and refrigerate on arrival. Add dressing just before eating.

Packed lunch food safety guidance