Spicy Bean Mini-Wraps Recipe

Preparation time:

20 minutes

Cooling time:

4 hours


12-14 mini-wraps


  • 75g cream cheese or vegan cream cheese
  • 3 tsp dried chives
  • 2 x 25cm tortilla wraps
  • 400g tin of kidney beans, drained
  • 1 small clove garlic, finely chopped
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tbsp tomato purée


  • Step 1: Using a fork, mix the cream cheese and chives together in a small bowl.
  • Step 2: Place the two tortilla wraps side by side on a flat surface. Spread the cream cheese and chive mixture on the two tortillas, dividing the mixture evenly.
  • Step 3: Pour the kidney beans into a sieve and rinse well. Transfer the beans to a medium mixing bowl and slightly mash them with the remaining ingredients.
  • Step 4: Again dividing evenly, spread this mixture on top of the cream cheese and chives, leaving a gap of approximately 2cm at the top end of each wrap. Roll the tortilla in a sausage shape, starting from the bottom and rolling toward the gap at the top.
  • Step 5: Wrap each tortilla in cling film, twisting the ends of the film tightly and refrigerate for four hours.
  • Step 6: Remove the cling film and slice into six or seven even rounds.

Recipe courtesy of The Vegetarian Society. Visit www.vegsoc.org

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