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  • Prep-time: / Ready In:
  • Makes 4 wraps

These flavorful wraps hit the spot when you’re looking for a quick meal that’s both refreshing and filling. Creamy cannellini beans are mashed with aromatic mint and slathered on a tortilla, which gets piled with greens, red onion, and tangy pickled cucumber. Quick-pickling the cucumber and onions infuses them with zingy flavor while still maintaining their satisfying crunch. Feel free to add in other veggies—such as radishes, carrots, or beets—to the pickling juices if you want a heftier wrap.

White Bean Wraps with Pickled Cucumber and Mint on a white tray

Ingredients

  • 1 medium English cucumber, thinly sliced (3 cups)
  • ½ teaspoon coarse sea salt
  • 1 medium red onion, thinly sliced (1 cup)
  • ⅓ cup apple cider vinegar
  • 2 cloves garlic, thinly sliced
  • 2 teaspoon pure maple syrup
  • 1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
  • 3 tablespoon chopped fresh mint
  • 4 8-inch whole wheat tortillas
  • 2 cups fresh baby greens

Instructions

  1. Place cucumber slices in a colander. Sprinkle with salt; toss to coat. Let stand 30 minutes. Rinse and drain; pat dry with paper towels. In a bowl combine cucumber and onion slices, vinegar, garlic, and maple syrup; stir to coat. Cover and chill 3 hours or overnight. Drain before using.
  2. In a small bowl, mash beans until smooth. Stir in mint. Spread bean mixture over tortillas. Top with pickled mixture and greens. Roll up tortillas.
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Comments (5)

(5 from 3 votes)
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Kim2 days ago
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This recipe was great. I had leftover cucumbers and onions so they went into salads for a few days.

Ada3 days ago
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Michou Szabo3 weeks ago
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Please include nutrition information. Following a low carb regime at the moment.

Randy4 weeks ago
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love the recipes but could you please put nutrition information on them. Were slowly converting to more if not all plant based, but have to watch Sodium, Fat and Carbs (Heart Disease/Diabetes and Stroke).

ian h.1 month ago
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The perfect wrap for a summer picnic! Time to pickle the cucumbers aside, this recipe couldn’t be much more quick, easy, and delicious.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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