Spicy Bean Mini-Wraps

A snack served with carrot sticks, slices of red pepper or a dollop of guacamole. For a variation, why not mash a ripe avocado and spread it on to the wrap in place of the cream cheese and chives?

  • Makes Makes 12-14 mini-wraps

  • Preparation 20 mins

  • Cooking 4 hrs

Spicy Bean Mini-Wraps


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


  1. Using a fork, mix the cream cheese and chives together in the small bowl. 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.
  2. Pour the kidney beans into a sieve and rinse well. Transfer the beans to the medium mixing bowl and slightly mash them with the remaining five ingredients.
  3. 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.
  4. Roll the tortilla in a sausage shape, starting from the bottom and rolling toward the gap at the top.
  5. Wrap each tortilla in cling film, twisting the ends of the film tightly.
  6. Refrigerate for 4 hours and then remove the cling film and slice into 6 or 7 even rounds.
Nutrition per serving
  • Calories

    78.7 kcal

  • Fat


  • Saturates


  • Protein


  • Carbs


  • Sodium


  • Sugar


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