Mary Berry Bean and Butternut Wraps

This easy Mary Berry Bean and Butternut Wraps recipe is a delicious and nutritious meal that’s perfect for lunch or dinner. With creamy soured cream and roasted butternut squash, you can customize it using common ingredients. Enjoy the vibrant flavors wrapped up in a soft tortilla for a quick, satisfying bite!

This Bean and Butternut Wraps Recipe Is From Simple Comfort Cookbook by Mary Berry

Ingredients Needed:

• 400g peeled butternut squash, cut into 3cm (1½in) dice
• 1 tbsp olive oil
• 2 tsp ground cumin
• 200g soured cream
• 4 spring onions, thinly sliced
• ½ small garlic clove, crushed
• 1 tbsp harissa paste
• Juice of ½ lemon
• 1 x 400g tin of mixed beans, rinsed and drained
• Small bunch of coriander, chopped
• 1 small romaine lettuce, finely sliced
• 4 wraps
• Salt and freshly ground black pepper

How To Cook Mary Berry Bean and Butternut Wraps:

1. Preheat the Oven: Preheat your oven to 220°C (200°C fan)/Gas 7.
2. Roast the Butternut Squash: Place the diced butternut squash on a baking sheet. Drizzle with olive oil, then season with 1 teaspoon of ground cumin, salt, and pepper. Roast in the oven for about 15 minutes until lightly golden, then remove and let cool.
3. Prepare the Dressing: In a small bowl, mix the soured cream, remaining ground cumin, sliced spring onions, crushed garlic, harissa paste, and lemon juice. Stir in the rinsed and drained mixed beans and chopped coriander. Season well with salt and pepper.
4. Warm the Wraps: Warm the wraps in the cooling oven until just warm to the touch but not brittle.
5. Assemble the Wraps: Lay some sliced romaine lettuce in the centre of each wrap. Top with the bean mixture and roasted butternut squash. Fold in the sides and bottom, then roll up tightly and slice in half diagonally before serving.

Recipe Tips

• Use Fresh Ingredients: Choose fresh butternut squash and herbs for better flavor. Fresh ingredients can make a big difference in taste.
• Adjust Spice Levels: If you prefer milder flavors, start with less harissa paste and add more to taste. This way, you can control the heat in your wraps.
• Let the Squash Cool: Allow the roasted butternut squash to cool before adding it to the wraps. This helps prevent the wraps from getting soggy.
• Warm the Wraps Properly: Warm the wraps in the oven just enough to make them flexible. Overheating can make them brittle and hard to roll.
• Don’t Overfill the Wraps: Be careful not to overfill each wrap. This makes them easier to roll and prevents them from tearing.

How To Store & Reheat Leftovers

• Refrigerate: Put Leftover Bean and Butternut Wraps in an airtight container and keep them in the fridge. They will stay good for up to 2 days.
• Freeze: Wrap each one tightly Leftover Bean and Butternut Wraps in cling film or foil and place them in a freezer bag. They can be frozen for up to 2 months. To thaw, move them to the fridge overnight or leave them at room temperature for a few hours before serving.
• Reheating: Preheat your oven to 180°C and wrap Leftover Bean and Butternut Wraps in foil to prevent drying out. Reheat for about 10-15 minutes until heated through. Alternatively, you can use a microwave, just cover them with a damp paper towel and heat for 1-2 minutes until warm.

Nutrition Facts

Serving Size: 1 wrap (total 4 wraps)

• Calories: 365
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 10mg
• Sodium: 569mg
• Potassium: 629mg
• Total Carbohydrate: 46g
• Dietary Fiber: 10g
• Sugars: 4g
• Protein: 12g

Try More Mary Berry Recipes:

• Mary Berry Beetroot and Feta Salad
• Mary Berry Moroccan Summer Salad
• Mary Berry French Dressing
• Mary Berry Smoked Salmon and Avocado
• Mary Berry Caesar Salad
• Mary Berry Beetroot and Feta Salad