Use leftover patties from the bean and beetroot burgers for a simple lunchbox item.


  • For the tzatziki

  • 1 cup plain Greek yoghurt

  • 1 Lebanese cucumber, diced

  • ¼ cup fresh dill, finely chopped

  • 1 clove garlic, crushed

  • squeeze of lemon juice (approx. ¼ lemon)

  • sea salt and black pepper, to taste

  • To serve

  • 2 large wholegrain or gluten-free wraps

  • 4 bean and beetroot patties, from the burger recipe

  • 2 handfuls baby spinach

  • ½ small red onion, thinly sliced


  • 1.

    Combine all of the tzatziki ingredients in a bowl, and mix well.

  • 2.

    Arrange the patty halves down the centre of the wrap. If you have too much, discard—or, even better, eat!

  • 3.

    Top with a dollop of the tzatziki, then add the spinach and red onion.

  • 4.

    Roll tightly in plastic wrap or waxed paper, then cut in half to serve. You may need to use toothpicks to hold the wraps and prevent them from unrolling.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 373kj
  • Fat Total 12g
  • Saturated Fat 5g
  • Protein 18g
  • Carbohydrate 52g
  • Sugar 20g
  • Sodium 1212mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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