These white bean artichoke wraps are a tasty, healthful lunch idea. They’re made with a garlicky white bean artichoke spread and nutrient-dense kale. I like to heat them up in a pan, similar to quesadillas, and serve them with a green herb dipping sauce!
Wraps aren’t necessarily a summertime food, but I do tend to make them more often than usual when the weather is warm. They’re low-key and require little cooking time, which is a plus on hot, humid days.
Plus, they’re endlessly versatile. Wraps are a perfect vehicle for all sorts of vegetables, spreads/sauces, beans and other proteins.
The wraps I’m sharing here are a little different from some of the other wraps that I make often. Instead of rolling them and tucking in the ends, I actually like to serve them warm.
These are similar to quesadillas, but instead of folding one side of the wrap over the other, I layer two wraps with a savory filling between them. And I heat them up in a frying pan, one side at a time.
I love the contrast of creamy white beans, tangy marinated artichoke hearts, and the slight bite and bitterness of kale in this white bean wrap recipe.
Adding roasted garlic to the spread gives this plant-based lunch recipe even more flavor.
I serve the white bean wraps cut into quarters. I’ve found that they’re even better dipped in, or drizzled with, a good sauce.
The green herb dressing from my first cookbook is one of my all-time favorite summer dressings. It’s a lemony mixture of tahini, parsley, basil, dill, and green onion.
That recipe inspired the sauce for the artichoke white bean wraps.
Even if you don’t use the sauce for the wraps, it’s worth making. And if you do prepare it for the wraps, you’ll probably have some leftover for salads and bowls. That’s a win win in my book!
You can pair these nutritious wrap wedges with a simple, summery soup, like my sweet potato red pepper soup. They also work well with a summery salad, like my chickpea Greek salad.
You may find, as I did, that you love the white bean dip all on its own. In that case, no need to use it in this recipe specifically! It’s a great spread for toast or using as a dip with vegetables.
Hope you enjoy the recipe. If you like it, you might also want to check out my sweet potato and roasted red pepper quesadillas, which are also super summery (and very tasty).
I hope your week is off to a good start. Till soon,
xo
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I made this tonight and it was more than delicious. I’m new to the vegan scene, so most of what I have been making has been centered around taste. This, however, was not only yummy but felt downright nourishing. I feel full and grounded after eating it. Thank you for the recipe and for your honest posts. Following along ๐
Delicious recipe.
These look and sound delicious – a perfect summer meal! I can’t wait to try them!
Hope you enjoy them, Stephanie!
I like artichoke, this is an original way to cook some. I will probably try the recipe next week with my husband :).
These look delicious, Gena! I have been so into white beans lately (ya, kind of a weird thing to be into) and they pair so well with the other flavours in this recipe ๐ Beautiful pictures, too <3
I have all the ingredients for that perfect sauce up there, so I’m totally making it tonight! The pressure to constantly have a stream of brilliant recipes is real, so I appreciate your honesty about it. Sometimes it’s wonderful to return to old favorites!
Wowsa! These look great Gena! A long time ago there was a version of a white bean artichoke dip I found on Gluten Free Goddess that was pretty good, but this spread is much more no fuss and I bet the roasted garlic really makes it soar. I will have to put this on my “to try” list when I circle back round to having some white beans around. Thanks! ๐ xo
Oh, and by the way, I love the cute name. ๐
this looks so good! can’t wait to try it out.