White Bean Wraps with Pickled Cucumber & Mint (16g Protein)

The filling is nothing more than mashed cannellini beans and fresh mint, which sounds austere until the quick-pickled cucumber and onion land on top — sharp, cold and crunchy against the creamy beans. Make the pickle ahead and the wrap itself takes five minutes.

Ingredients

• 1 cucumber, thinly sliced
• 1 tsp coarse sea salt
• 1 small red onion, thinly sliced
• 120ml cider vinegar
• 2 garlic cloves, sliced
• 1 tsp maple syrup
• 2 x 400g tins cannellini beans, drained and rinsed
• 2 tbsp chopped fresh mint
• 4 wholemeal tortillas
• 2 large handfuls baby salad leaves

Method

1. 1Toss the cucumber slices with the sea salt in a colander and leave for 30 minutes, then rinse, drain and pat dry.
2. 2Combine the cucumber, red onion, cider vinegar, garlic and maple syrup in a bowl. Cover and chill for at least 3 hours (overnight is better), then drain.
3. 3Mash the cannellini beans to a rough, spreadable paste and stir through the chopped mint.
4. 4Spread the minted beans over the tortillas, top with the drained pickle and salad leaves, roll up tightly and halve.

Tips for GLP-1 appetites

• Sharp, vinegary flavours often cut through GLP-1 food apathy when creamy ones don’t — this wrap leans into that.
• The pickle keeps a week in the fridge and improves; make a double batch and use it on everything.