Mary Berry Bean and Butternut Wraps

I made these wraps one rainy Sunday because I had half a squash, a rogue tin of beans, and that harissa paste glaring at me from the fridge door like, “Use me or lose me.” I didn’t think they’d be anything special—just a quick lunch—but they were so packed with flavour and creaminess, I ended up making another batch the next day to freeze.

Mistake? The first time I overloaded the wrap and it split straight down the middle. Lesson learned: less is more, especially when you want a tidy lunch you can eat without a fork. Also, don’t skip the lemon in the dressing—it totally lifts everything.

Let me walk you through how to get them just right.

WHY THIS ONE WORKS SO WELL

There’s a reason I keep coming back to this wrap combo:

• Roasted butternut brings that sweet, soft depth—plus it crisps on the edges if you roast it right.
• Creamy harissa dressing ties it all together with heat, richness, and zing.
• Mixed beans make it filling without feeling heavy.
• Fresh coriander + lemon give the whole thing a bright, herby finish.
• The balance of textures—crisp lettuce, soft squash, creamy sauce—keeps every bite interesting.

And the best bit? No meat, no fuss, no sad desk lunch vibes.

INGREDIENTS + WHY THEY MATTER

• Butternut Squash (400g) – Cut small (3cm chunks) for faster roasting and golden edges.
• Olive Oil (1 tbsp) – Helps caramelise the squash, don’t skip it.
• Ground Cumin (2 tsp) – Earthy warmth—add half to squash, half to dressing.
• Soured Cream (200g) – Base for the dressing. Tangy and cooling.
• Spring Onions (4) – Fresh bite and colour in the dressing.
• Garlic (½ clove) – Just a little for background depth.
• Harissa Paste (1 tbsp) – Spicy, smoky, complex—adds everything.
• Lemon Juice (½ lemon) – Don’t skip—brightens the whole dish.
• Mixed Beans (1 tin, 400g) – Protein and texture. Rinse well.
• Fresh Coriander (small bunch) – Essential for brightness.
• Romaine Lettuce (1 small) – Crunchy base layer that won’t go soggy.
• Wraps (4 large) – Choose soft ones you can roll tightly.
• Salt + Pepper – Taste and season generously.

MAKING IT YOURS (WITHOUT RUINING IT)

• Gluten-free? Use GF wraps—just warm them gently so they don’t crack.
• Dairy-free? Swap soured cream for coconut yogurt or oat crème fraîche.
• No harissa? Try chipotle paste or a dash of smoked paprika + chilli flakes.
• Add crunch? Throw in a handful of toasted seeds or crushed tortilla chips before rolling.
• Serve warm or cold? Up to you. I like them slightly warm for max flavour.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Wraps cracked or split	Overfilled or too cold	Warm wraps slightly and don’t overstuff
Soggy filling	Added hot squash straight in	Cool squash before assembling
Too bland	Not enough salt or lemon in dressing	Taste and tweak the seasoning before assembling
Squash undercooked	Oven not hot enough or cut too big	Cut into 3cm cubes and roast at 220°C

HOW TO MAKE MARY BERRY’S BEAN AND BUTTERNUT WRAPS

1. Roast the Squash
Preheat oven to 220°C (200°C fan). Toss squash with olive oil, 1 tsp cumin, salt, and pepper. Spread on a tray and roast 15 mins until golden. Cool slightly.

2. Make the Dressing
Mix soured cream, remaining cumin, spring onions, garlic, harissa paste, and lemon juice in a bowl. Stir in beans and coriander. Season to taste.

3. Warm the Wraps
Pop wraps into the turned-off oven for a few minutes. You want them soft—not crispy.

4. Assemble
Lay romaine lettuce down the centre. Top with a generous spoonful of the bean mixture and a few pieces of roasted squash.

5. Wrap + Roll
Fold in sides, roll up tightly, slice diagonally, and serve.

TIPS FROM MY KITCHEN

• I keep a stash of roasted squash in the fridge—it’s brilliant in wraps, salads, or tossed with grains.
• If making for lunchboxes, wrap tightly in foil and slice just before eating.
• A drizzle of pomegranate molasses on top = wow.
• Don’t be afraid to mix bean types—kidney, cannellini, black beans all work.

STORAGE + SERVING

• Fridge: Store fully wrapped in foil or cling film for up to 2 days.
• Freezer: Wrap individually in foil, freeze for up to 2 months. Defrost overnight.
• Reheat: Oven at 180°C, wrapped in foil, 10–15 mins. Or microwave under a damp towel.
• Serve with: A crisp slaw or spicy tomato salsa on the side.

FREQUENTLY ASKED QUESTIONS

Q: Can I make these ahead for lunch?
A: Yes! Make them the night before and wrap tightly. They hold up well in the fridge.

Q: Is there a substitute for harissa?
A: Chipotle paste works. Or mix a little smoked paprika, chilli flakes, and olive oil.

Q: Can I roast the squash in advance?
A: Absolutely. It keeps in the fridge for up to 4 days.

Q: Can I use Greek yogurt instead of soured cream?
A: Yes! It’ll be a bit tangier but still lovely.

Try More Recipes:

• Mary Berry Butternut Squash Soup Recipe
• Mary Berry Roasted Butternut Squash Soup
• Mary Berry Butternut Squash and Lentil Samb