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White bean wraps with veggies are cut and placed on a plate.
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Easy White Bean, Basil, and Sun-Dried Tomato Wraps

Easy white bean, basil, and sun-dried tomato warps are quick, veggie-packed, healthy lunch, or snack, with minimal cooking and preparation. 
Prep Time25 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian
Diet: Vegan
Servings: 6
Calories: 231kcal
Author: Denise Perrault

Ingredients

White bean and tomato spread

  • 1 ½ cups white beans cannelloni, navy, or great northern beans (15 ounce/400 gram can)
  • 1 clove garlic minced or pressed, ½ teaspoon garlic powder
  • ½ cup sun-dried tomatoes
  • 1 tablespoon balsamic vinegar
  • ¼ cup fresh basil leaves

Balsamic mustard sauce

  • ½ cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon maple syrup

Wraps and Fillings

  • 6 medium wraps or tortillas
  • 2 cups spinach leaves
  • 1 cup carrots julienned or grated
  • 1 medium red pepper sliced into thin strips
  • ½ medium zucchini grated or cut into thin strips
  • 1 small red onion thinly sliced
US Customary - Metric

Instructions

  • Soak the sun-dried tomatoes. Place ½ a cup of sun-dried tomatoes in a small bowl and cover them with boiling water. Allow them to soften for about 15 minutes.
  • Blend white bean spread. Drain and rinse the beans. Drain the sun-dried tomatoes and dice them. Add the bean, sun-dried tomatoes, basil, garlic, and balsamic vinegar to a food processor blender. Blend the ingredients until smooth.
  • Make the wraps. Lay a wrap flat. Spread about ⅓ of a cup of the bean mixture over the wrap, leaving the edges exposed. Add spinach leaves and onions in a line about 2 inches from one side of the wrap. Then add 2 tablespoons over the leaves. Pile on carrots, peppers, and zucchini.
  • Roll and repeat. Carefully roll the wrap, starting with the veggie side. Tuck the veggies as you go so you have a tight wrap. Continue the process to make the rest of the wraps. 

Notes

  • The nutritional information is based on 1 wrap using ⅓ a cup of white bean spread. Fat and calories will vary depending on the wrap, greens, and veggies you use.
  • Add the sauce after adding greens and onions (or other veggies), and then pile on more vegetables. This makes wrapping easier and keeps the wraps from getting soggy.
  • Look for sun-dried tomatoes that are dehydrated or are packed in water rather than oil.
  • Store the spread in an airtight container for 3 days. Prep the veggies and make the wraps as you go to keep them fresh. 

Nutrition

Calories: 231kcal | Carbohydrates: 42g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 292mg | Potassium: 876mg | Fiber: 7g | Sugar: 12g | Vitamin A: 5290IU | Vitamin C: 38mg | Calcium: 131mg | Iron: 4mg