Nutritional Info(100g) 
- Long grain rice 
- Kidney beans 
- Pulses 
- Tomato 
- Red onion 
- Cucumber 
- Greek yogurt 
- Lime 
- Eggs 
- Parsley 
Ingredients
150g dried long grain rice
400g can red kidney beans in chilli sauce
400g can mixed pulses in water, rinsed and drained
2 tbsp tomato purée
1 tomato, finely chopped
½ red onion, finely chopped
¼ cucumber, deseeded and diced
125g fat-free natural Greek yogurt, to serve
Lime wedges, to serve
For the wraps
10 large eggs
Small handful of fresh parsley, finely chopped
Low-calorie cooking spray
Method
1. Cook the rice according to the packet instructions, then drain and keep warm.
2. Meanwhile, make the wraps. Crack the eggs into a large measuring jug, whisk until smooth and season with a pinch of salt. Stir in the parsley.
3. Spray a small non-stick frying pan with low-calorie cooking spray and place over a high heat. When hot, pour in one-eighth of the egg mixture (or enough to just cover the bottom of the pan), tilting the pan to spread the egg around. Cook for 1-2 minutes, or until lightly browned underneath, then flip over and cook for another 1-2 minutes. Transfer the wrap to a baking sheet lined with baking parchment, cover with another sheet of parchment and keep warm. Spray the pan again with low-calorie cooking spray and make another 7 wraps in the same way, adding each cooked wrap to the pile.
4. Heat a non-stick frying pan over a medium heat, add the kidney beans and sauce, pulses and tomato purée and warm through for 3-5 minutes. Remove from the heat and season lightly.