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.