Artichoke White Bean Wraps
4.34 from 6 votes

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!

Artichoke white bean wraps have been cut into quarters and drizzled with a green 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.

A tortilla is being heated up in a black, round skillet with plant-based ingredients.

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.

A head of roasted garlic has been cut crosswise, revealing the cloves within.

Adding roasted garlic to the spread gives this plant-based lunch recipe even more flavor.

A small dipping bowl holds a creamy bean puree.

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.

An overhead image of artichoke white bean wraps, which have been cut into triangle shapes and garnished with a green 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!

Artichoke white bean wraps have been cut into quarters and drizzled with a green sauce.
4.34 from 6 votes

Artichoke White Bean Wraps

Author – Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yields: 8 wedges


For the white bean artichoke spread:

  • 1 head garlic, top sliced off crosswise
  • 2 1/2 tablespoons olive oil
  • 1 1/2 cups cooked white beans (240g cooked beans, or one 15-ounce / 425g can, drained and rinsed)
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 6 ounces marinated artichoke hearts, drained (about 3/4 cup)
  • Black pepper to taste

For the green herb sauce:

  • 1 cup packed fresh parsley, leaves and stems
  • 1/2 cup fresh basil
  • 1/2 cup green onion tops, chopped
  • 1/4 cup tahini
  • 1/2 teaspoon fine sea salt
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 cup olive oil

For the wraps:

  • 4 cups loosely packed, chopped kale
  • 4 8- or 10-inch whole wheat wraps
  • Avocado oil spray (as needed, or drizzle your pan with a teaspoon or so of avocado oil)


  • To prepare the white bean artichoke spread, preheat oven to 375F. Drizzle the half tablespoon of the olive oil over the head of garlic and rub the oil over the exposed cloves. Wrap the garlic in foil and roast for 35-40 minutes, or until the cloves are very tender and browning.
  • Place the white beans, lemon juice, salt, and remaining olive oil into a food processor fitted with the S blade. When the garlic is ready, squeeze all of the roasted cloves into the mixture. Process the mixture for about 2 minutes, or until it's very smooth. Add the artichoke hearts and pulse to incorporate them; they should be chopped into small pieces and the dip should be a little chunky. Add freshly ground black pepper to taste.
  • To make the sauce, blend all ingredients together in a blender or a food processor till smooth. Set the sauce aside.
  • Fill a pot with a few inches of water and fit it with a steamer attachment. Steam the kale until it's wilted and bright green, about 4-5 minutes.
  • Heat a 10-inch skillet or frying pan over medium low heat and spray it with a little avocado oil. Spread one wrap with half of the artichoke white bean spread. Top the white bean spread with half of the steamed kale. Place another wrap on top. Add the wrap "sandwich" to your pan. Heat for about 2 minutes per side, or until both sides are crisp and browning. Repeat with the remaining two wraps and the other half of the white bean spread and steamed kale.
  • Cut the toasted wrap rounds into quarters. Serve with the sauce.
A round, rimmed white plate has been stacked with triangular wedges of white bean artichoke wraps, which also contain bright green kale.

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,


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Categories: Recipes, Main Dishes, Side Dishes
Ingredients: Kale, White beans
Dietary Preferences: Gluten Free, Soy Free, Tree Nut Free, Vegan

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4.34 from 6 votes (4 ratings without comment)

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Recipe Rating

  1. 5 stars
    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 🙂

  2. These look and sound delicious – a perfect summer meal! I can’t wait to try them!

  3. I like artichoke, this is an original way to cook some. I will probably try the recipe next week with my husband :).

  4. 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 🙂 Beautiful pictures, too <3

  5. 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!

  6. 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! 🙂 xo

    Oh, and by the way, I love the cute name. 🙂