Name: Mint Yogurt Kidney Beans Sandwich with Cabbage
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Ingredients: 200 g kidney beans; 100 g cabbage; 50 g cucumber; 100 g plain Greek yogurt; 2 tbsp fresh mint leaves; 1 tsp lemon juice; 2 whole-grain low-carb sandwich wraps; cumin (optional); seasonal vegetables (optional)

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Mint Yogurt Kidney Beans Sandwich with Cabbage

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This delightful sandwich features a warm and comforting filling of kidney beans, freshly shredded cabbage, and crisp cucumber, all lusciously coated in a light mint yogurt sauce. It's a vibrant dish that is both nutritious and satisfying, perfect for a keto or low-carb lifestyle. Feel free to adjust the filling to your liking – add your favorite veggies or spices to personalize it! Serve it cut in half alongside a fresh side salad and a dollop of plain yogurt for a complete meal that’s both wholesome and flavorful.

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Prep Time 15

Cook Time 10

Total Time 30

Servings: 2

Course: Keto-Low-Carb Food

Cuisine: Keto/Low-Carb

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g kidney beans
100 g cabbage
50 g cucumber
100 g plain Greek yogurt
2 tbsp fresh mint leaves
1 tsp lemon juice
2 whole-grain low-carb sandwich wraps
cumin optional
seasonal vegetables optional

Equipment

Flatbread pan (e.g., tawa or cast iron skillet)
Heatproof mixing bowl
Chef's knife
Cutting board

Method

In a mixing bowl, combine the Greek yogurt, chopped mint, and lemon juice. Mix thoroughly until smooth. Set aside.
Heat a skillet over medium heat and add the cooked kidney beans. Stir gently for about 5 minutes until warmed through. Optionally sprinkle with cumin for added flavor.
Add the finely shredded cabbage to the skillet, stirring for another 2-3 minutes, just until the cabbage wilts slightly.
Place the low-carb sandwich wraps on a clean surface. Spread half of the mint yogurt sauce on each wrap.
Layer the warm kidney bean and cabbage mixture onto one half of each wrap, then top with cucumber slices.
Fold the wraps over and cook in the skillet for about 2 minutes on each side or until they are warm and slightly crispy.
Remove from the skillet and cut in half before serving. Plate alongside a simple side salad and a spoonful of yogurt to enjoy!

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 20gFat: 10gSodium: 290mgPotassium: 550mgFiber: 10gSugar: 4gVitamin A: 300IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Feel free to get creative with your sandwich by incorporating various vegetables or even adding some feta cheese for extra creaminess.
If you're running low on fresh herbs, dried mint can work in a pinch, but fresh will always provide the best flavor!
For storage, keep the sandwiches in an airtight container in the fridge for up to 2 days.
Simply reheat in a skillet before serving for best results.
Enjoy this nutritious meal that’s sure to delight!

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Mint Yogurt Kidney Beans Sandwich with Cabbage