White Bean Wraps with Pickled Cucumber and Mint

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.

By Shelli McConnell,


  • 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


  • 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.
  • 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.

Comments (7)

(5 from 5 votes)

Recipe Rating

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A lovely Summer delight! I used crunchy fresh Lebanese cucumbers which really didn't need the salt treatment - I'd pass on that next time but otherwise a great recipe. 😉

Debora Wheeler

I made this for my mom, then again later for my husband. We all give it five stars. It was better the second time with the addition of a pinch of white ground pepper, a small splash of tamari, about a half tsp of tahini, about a tsp of nutritional yeast, and the optional carrot matchsticks and thinly sliced radishes. It’s one of those outstanding recipes that goes into the tried and true family recipe box.


This recipe was great. I had leftover cucumbers and onions so they went into salads for a few days.


a free nutrition breakdown site https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

Michou Szabo

Please include nutrition information. Following a low carb regime at the moment.


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.

The perfect wrap for a summer picnic! Time to pickle the cucumbers aside, this recipe couldn't be much more quick, easy, and delicious.

About the Author

Headshot of Shelli McConnell

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 DotDash Meredith. 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. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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