White bean apple slaw wraps

White beans mash into a spread that holds a wrap together without mayonnaise. Apple and cabbage bring a crisp contrast, while mustard keeps the filling savory. No cooking is needed when the beans are already cooked and drained.

Make a spread before adding slaw

Drain the beans well and mash them with half the lemon juice, mustard, oil, salt, and pepper. Leave a few beans partly intact, but break down enough for the mixture to spread without rolling loose beans across the tortilla. Very firm chickpeas can replace white beans, although they need more thorough mashing and will give a chunkier texture.

The spread belongs against the tortilla, with the slaw above it. Keep a clear border around the edge so the filling has room to move as you fold in the sides. Too much filling along the outer edge makes the seam difficult to close and sends apple pieces out of the ends. This recipe makes four wraps, served as two per person; adjust their distribution before rolling if one tortilla is smaller than the others.

Cut the apple and cabbage thinly

Thin apple matchsticks and finely shredded cabbage are easier to bite through in a rolled wrap. Thick cabbage pieces can pull the filling out when bitten, while large apple chunks make rolling uneven. Cut the apple close to assembly, then toss it with the remaining lemon juice and cabbage. Keep the two lemon additions separate so the bean spread and slaw each receive some.

A firm apple gives the slaw more crunch; use one you also enjoy raw rather than expecting the mustard to hide an unpleasantly mealy texture. Grated carrot is a listed alternative for a less sweet filling. The recipe uses a modest amount of cabbage, so plan the rest of the head for another slaw, soup, or skillet rather than buying a separate prepared salad mixture just for these wraps.

Keep the components separate for lunch

Beans contribute protein and dietary fiber. The whole-wheat tortillas also form a substantial part of these portions, and replacing them changes both size and the calculated totals. Check that the tortilla ingredients fit the plant-based recipe, particularly unfamiliar wraps that may contain animal fat or dairy.

Store the bean spread and slaw in separate covered containers in the refrigerator. Before assembly, lift slaw away from any liquid that has collected underneath; pouring that liquid into the wrap makes the tortilla soften sooner. Spread, fill, and roll close to eating. If carrying the components, keep them chilled in transit, and take only the portions needed so the remaining spread and cut produce stay cold.