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!
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.