Vegan Mexican Style Bean Salad Wrap
Ingredients
- 50 g / 0.3 cups red kidney beans, cooked and drained
- 50 g / 0.3 cups chickpeas, cooked and drained
- 2 tablespoons chilli salsa sauce
- 25 g / 0.2 cups vegan cheese, shredded
- 1 tablespoon jalapeño peppers, sliced
- 40 g / 0.5 cups vegan slaw (finely chopped cabbage and carrot)
- 20 g/ 0.5 cups fresh spinach leaves
- 1 large tomato tortilla wrap
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