• 2 Serves
  • 10 min prep time
  • 5 min cooking
  • 313 Cal / serve


  • 125g Red Cabbage, finely shredded
  • 1 Carrot (61g), grated
  • 1 Tablespoons Fresh Coriander (3g), finely chopped
  • 2 Pieces Wholegrain Wrap (140g)
  • 1/2 Cups Canned Black Beans (90g), rinsed & drained
  • 30g Reduced Fat Cheddar, grated
  • 2 Tablespoons Tomato Salsa (40g)


    1. Place cabbage, carrot and coriander in a bowl and toss to combine.
    2. Place wraps on a clean work surface. Top with cabbage salad, black beans and grated cheese. Spoon salsa over. Wrap firmly to enclose filling.
    3. Preheat a sandwich press. Cook wraps for 2-3 minutes each or until golden and cheese has melted.

    Mish Tips

    • Add a squeeze of lime juice over the salad if you like.
    • For a quick and easy weekday lunch pack ingredients in separate containers and assemble for lunch. Serve untoasted if necessary.
    • You can find canned black beans in large supermarkets or specialty shops. If unable to find swap for red kidney beans.

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