This is a great meal to build up with what you’ve got in the pantry. I’ve included the recipe for the Cashew Crumble and the recipes for a few options to pair with it in a wrap. The Cashew Crumble is infused with Mexican flavours and pairs well with many cooked or fresh salads.

Cashew Crumble Wrap

Cashew Crumble Wraps

  • Author: Rebecca Jenkins
  • Prep Time: 20mins
  • Cook Time: 15mins
  • Total Time: 35mins
  • Yield: 4 people 1x
  • Cuisine: Mexican


This is a great lockdown recipe, mix and match as you go, a healthy, super fast meal is just a few quick and easy steps away…

A food processor or blender is handy to create the crumble.



For the Cashew Crumble:

  • 1 1/2 cups nuts – cashews OR walnuts
  • 1 onion
  • 2 garlic cloves
  • 4 Tbsp olive oil
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp chili flakes/cayenne pepper
  • 1/2 tsp salt

Extra Additions – make as many as you would like to pair with your cashew crumble! 

Warm Spinach & Tomato Salad:

  • 4 large handfuls spinach
  • 1 cup cherry tomatoes
  • 1 Tbsp olive oil

Black Bean Mix:

  • 1 tin sweetcorn (drained and rinsed)
  • 1 tin black beans (drained and rinsed)
  • salt & pepper
  • 1 Tbsp lime juice


  • 1 cup cherry tomatoes
  • 1 red onion
  • 1/2 tsp chili flakes/1/4 tsp cayenne pepper
  • 2 Tbsp lime juice
  • salt & pepper

To serve:

  • corn or wheat tortilla wraps
  • 1 cup sliced lettuce (optional)
  • 1 avocado (optional)
  • 1 cup diced cucumber (optional)
  • plain vegan yoghurt (optional)
  • mayonnaise (make your own here)


For the Cashew Crumble:

  1. Peel and dice your garlic and onion
  2. Heat olive oil in a frying pan, then add the rest of the ingredients to the pan – onion, garlic, nuts, spices & salt
  3. Stir everything around well to coat the nuts in the oil and spices
  4. Stirring frequently, cook until the onion is turning translucent, the nuts might get a few golden spots, perfect!
  5. Remove from heat and allow to cool for a few minutes
  6. Add the entire mixture to a food processor or blender and blend until you’ve got a crumble
  7. Transfer to a bowl, ready for serving!

Warm Spinach & Tomato Salad:

  1. Slice your cherry tomatoes in half lengthwise
  2. In the same fry pan that you just used for the crumble, heat 1 Tbsp of olive oil
  3. Add the cherry tomatoes and stir to coat in the olive oil
  4. Cook for 1-2 mins
  5. Then add in your handfuls of spinach, cook for another 1-2 mins until spinach is beginning to wilt
  6. Transfer to bowl, ready to serve

Black Bean Mix:

  1. Add sweetcorn and black beans to a pot on a medium heat
  2. Stir in a generous pinch of salt and pepper, as well as the lime juice
  3. Heat through for around 5 minutes on a medium heat
  4. Transfer to a bowl to serve


  1. Slice cherry tomatoes into quarters and transfer them to a bowl that you can serve the salsa in
  2. Peel and dice the red onion and add to the bowl
  3. Add spices and lime juice, along with a generous pinch of salt and pepper, then stir to combine
  4. Mmmm so easy! … Where are the corn chips!?

Build your wraps with layers of all the good stuff you have made, a couple of slices of avocado if you’ve got it, drizzle over some plain yoghurt or mayonnaise and tuck in!