### TranslatedIngredients: 2 Whole Wheat Flour Tortilla - or large roti,2 tablespoons Veeba Carrot Cucumber Sandwich Spread,1 Onion - thinly sliced,1/4 cup Mint Leaves (Pudina),1/2 cup Rajma (Large Kidney Beans) - soaked for 8 hours,4 cloves Garlic - finely chopped,1 teaspoon Eggless Mayonnaise,1 tablespoon Veeba Pizza & Pasta Sauce,1 teaspoon Sunflower Oil,Salt - to taste,1/2 Red Bell pepper (Capsicum) - thinly sliced ### PrepTimeInMins: 20 ### CookTimeInMins: 40 ### TotalTimeInMins: 60 ### Servings: 2 ### Cuisine: Indian ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Rajma Wrap, soak the rajma overnight or for 6 hours and boil them till they are soft. Drain and discard the water. For making the filling, heat a kadai and add oil. After oil is heated, add garlic and saute for a few seconds. Add the rajma, Veeba Pizza and Pasta sauce and Veeba eggless mayo and mix everything well. Check the salt and flavours and adjust to suit your taste.Give the rajma filling a brisk stir on high heat and allow it to become a thick mixture. Once done turn off the heat.In another pan; add some oil, stir in the chopped red bell peppers and saute until it has softened. Keep aside.The next step is to assemble the wrap. At the centre of the tortilla or roti, spread the Veeba Carrot Cucumber Sandwich Spread,  place 2 tablespoons of the rajma filling in a line, the roasted red bell pepper, sliced onions and mint leaves. Gently roll it up to make a delicious and wholesome Rajma Wrap and serve.Serve  Rajma Wrap along with a glass of Banana Almond & Prunes Smoothie Recipe for an after school snack or even pack into a kids school lunch box.