| Spinach and Bean Wrap |
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| SERVES 4 INGREDIENTS: 15 ml oil 1 onion, halved and sliced 1 clove garlic, crushed 200 g spinach, washed and chopped 1 tomato, chopped 1 green chilli chopped 4 wraps 1 x 230 g tub Lancewood fat free chunky cottage cheese 1 x 410 g can red kidney beans, drained Salt and freshly ground black pepper to taste Yoghurt and cucumber sauce A 10 cm piece of cucumber, diced 250 ml plain fat free yoghurt Salt and freshly ground black pepper to taste |
METHOD: Heat the oil and sauté the onion and garlic until soft. Add the spinach, tomato and chilli and sauté until the spinach is just wilted. Divide between the wraps. Top with cottage cheese and beans. Season to taste. Wrap and roll. Cut in half. Combine ingredients for yoghurt and cucumber sauce. Serve with wraps. |
