Wraps · FIRST EDITION

Roast broccoli & tahini wraps

Broccoli with golden edges, white beans and a lemon tahini drizzle.

30 minutes · Serves 2

Familiar shopping, satisfying portions and a little variety for the week.

Serving inspiration · stock photograph

A familiar vegetable wrap gets a nutty, savoury sauce from a spoonful of tahini.

Here’s how.

1
Roast the broccoli
Heat oven to 220°C / 425°F (200°C fan). Toss broccoli with oil and salt. Roast for 18–22 minutes, turning halfway, until tender and browned.
2
Make the sauce
Whisk tahini with half the lemon juice and measured water. Add a little more water if needed to make it pourable.
3
Warm the beans
Add drained beans to the broccoli tray for the final 5 minutes. Warm tortillas following their packet.
4
Fill the wraps
Divide broccoli and beans between tortillas. Spoon over sauce, add remaining lemon juice to taste and roll carefully.

Cut the broccoli into small florets so the wrap folds around it comfortably.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.