Wholemeal Wraps with Butter Beans & Beetroot Hummus




  • 4 wholemeal wraps
  • 1 tin Batchelors Butter Beans, drained & rinsed
  • 2 tomatoes, diced
  • Salad leaves


  • 2 ripe avocados
  • Juice 1 lime
  • Small bunch coriander leaves, finely chopped
  • ½ red onion, very finely chopped
  • 1 red chilli, very finely chopped
  • Pinch sea salt

Beetroot hummus:

  • 1 x 350g jar Chef Baby Beets, drained, rinsed & quartered
  • 1 tin Batchelors Chickpeas, drained & rinsed
  • 2 tablespoons light tahini paste
  • 2 cloves garlic, peeled and roughly chopped
  • ½ teaspoon sea salt
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons cold water


  1. To make the guacamole cut the avocados in half, remove the seed and scoop the flesh into a large bowl. Mash with a fork and then add the lime juice, coriander leaves, red onion, red chilli and a pinch of sea salt and mix well. Cover with cling film until ready to use.
  2. To make the beetroot hummus put the baby beets, chickpeas, tahini, garlic, sea salt, extra virgin olive oil and cold water into a food processor and process until well mixed. (If you want a smoother hummus add a little bit more cold water.)
  3. To assemble firstly lay out your wraps. Top with some guacamole and hummus. Scatter over the butter beans and chopped tomato. Put some salad leaves on top and then roll the wraps up tightly. Serve immediately.
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