Zesty Pinto Bean & Cabbage Wraps

Finely shred 150g of white cabbage. Finely dice 30g of red onion and finely chop 15g of fresh coriander.

In a medium bowl, combine the shredded cabbage, diced red onion, and chopped coriander. Squeeze the juice of 1/2 lime over the mixture, drizzle with 5ml of olive oil, and season with a pinch of salt. Toss well to create a quick slaw and set aside.

Drain and rinse 400g of canned pinto beans. In a separate bowl, combine the beans with 1 tsp of ground cumin, 1 minced garlic clove, 15ml of olive oil, and a pinch of salt.

Using a fork or potato masher, mash the pinto bean mixture until mostly smooth but with some whole beans remaining for texture. Stir in the zest and remaining juice of the other 1/2 lime.

Warm 4 flour tortillas in a dry pan over medium heat for 30 seconds on each side to make them pliable.

Spread 15ml of Greek yogurt down the center of each warmed tortilla. Top with equal portions of the mashed pinto beans, followed by the cabbage slaw.

To pack for travel: Fold in the sides of each tortilla, then roll tightly from the bottom. Wrap each wrap snugly in parchment paper or foil, then slice in half. Pack in an airtight container with an ice pack to keep the cabbage crisp and the wraps cool until lunchtime.