Herby Nut Roasted Butter Bean Wraps

This herby nut roasted butter bean wrap is packed with flavor thanks to the herby nut mix that gets tossed with the roasted veggies. Satisfying, full of flavor and easy to assemble.

If you’re following along, this is recipe 2 in our ingredient prep series for the week. Feel free to jump around to different recipes as we continue and don’t forget to grab a copy of this week’s ingredient prep right here! And here are the other recipes for this week.

• Chimichurri Meatball Grain Bowls
• Green Goddess Roasted Potato Bowls
• Lemon Dill Orzo Pasta Salad with Tofu Cutlets
• Chimichurri Marinated Chickpeas Over Toasted Garlic Quinoa

This one just HAD to be a wrap. Was craving one massively this week, and the ingredients for this one just hit the spot in all the best ways. Normally I’ll make wraps like this with chickpeas, but to change it up, I used some butter beans, and it was an incredibly satisfying alternative.

Why You’ll Love Herby Nut Roasted Butter Bean Wraps

• Made easier thanks to ingredient prep. By doing some of the initial chopping and ingredient prep for this recipe ahead of the week, we can jump right to the cooking part of this recipe right away.
• Packed with fiber. This nourishing wrap gets fiber from the beans, broccoli, bean spread, and whole grain wrap. Fiber is essential when it comes to maintaining a healthy gut and most people should be aiming to consume about 25-30g of fiber daily.
• Easy to customize. Swap any ingredient listed below in this post to help you build the wrap of your dreams.

Key Ingredients and Substitutions

• Butter Beans: I used canned for convenience. If you are unable to find butter beans, white beans like cannellini beans work really well or swap with my favorite, chickpeas!
• Broccoli: I used broccoli that was prepped in advance. If you don’t have time to prep, consider using pre-chopped broccoli florets.
• Walnuts: If not a fan of walnuts, try this with pecans or pistachios instead.
• Sesame Seeds: I opted for toasted sesame seeds, but regular sesame seeds work just as well. If allergic to sesame, swap with some sunflower seeds.
• Herbs: I used fresh parsley, but cilantro works as a great alternative.
• Seasonings: Coriander, cumin, thyme and red pepper flakes were used. Feel free to change up this combo based on your preference.
• Lemon: Fresh is best here as we need the zest and juice. You can swap for a lime in a pinch.
• Maple Syrup: This is our sweetener of choice. If not a fan, please feel free to swap with any liquid sweetener you enjoy.
• Pitas: I used a whole grain pita from the brand Kantos.

How to Make Herby Roasted Butter Bean Wraps

For instructions on how to ingredient prep the items for this recipe ahead of time, please refer to week 1 ingredient prep guide here.

Preheat the oven to 425F. If you didn’t prep your butter beans, drain and rinse the beans then place on a clean kitchen towel and gently pat dry. Transfer the beans to a cutting board then roughly chop the beans into smaller pieces. Place the chopped beans on a lined baking tray then top with 1/2 tsp ground coriander, cumin, and a pinch of salt. Toss to coat the beans evenly then spread them out in a single layer and bake for 20 minutes. Give the beans a toss and bake 10 more minutes until golden and crispy around the edges.

Place the broccoli florets onto a seperate baking tray and top with 1/2 tbsp oil, nutritional yeast, 1/2 tsp ground coriander, thyme and a generous pinch of salt. Toss to evenly coat then place the broccoli pieces cut side down on the baking tray. Bake for 20 minutes, flip then bake again for 5-10 minutes until you get some browning around the edges.

While everything bakes, add the parsley, walnuts, sesame seeds, garlic, lemon zest and juice, syrup, extra virgin olive oil, vinegar, and a generous pinch of salt to a small mixing bowl. Stir well to combine then set aside.

Transfer the roasted broccoli to a cutting board and roughly chop with a knife. Add the chopped broccoli to the tray of beans then top with the herby walnut mix. Toss everything together until evenly mixed.

To assemble a wrap, warm your pita according to package instructions. Top the pita with a few spoons of the white bean spread, a handful of lettuce, a few scoops of the broccoli bean mixture, then top with some pickled onions. Fold the wrap up then enjoy as desired.

Expert Tips

• Enjoy your wrap with a little more sauce. You can take a spoonful or more of the white bean spread and thin it out with a little water and lemon juice until you get a pourable sauce to use for your wrap.
• Add more protein. Consider adding shredded tofu or some crumbled tempeh to the baking tray with the beans. Both are great sources of protein that can help make this wrap even more filling.
• Customize the ingredients to your liking. The best part about ingredient prep is that you can more easily change up the ingredients based on your own preference or what you have available to you locally.

Frequently Asked Questions

How to Serve

To assemble this wrap, warm your pita according to package instructions. Once warm, smear on some of the white bean spread then top with the lettuce, then the bean and broccoli filling. Layer on some pickled onions then wrap it up and enjoy.

Modify the wrap based on your nutrition needs. For example, if you need more protein consider using shredded tofu or crumbled tempeh to the filling mix or as a complete swap for the butter beans.

More Plant-Based Sandwiches and Wraps to Try

• Spinach Artichoke White Bean Sandwich
• Chili Lime Chickpea Cauliflower Wrap
• Chopped Veggie Sandwich
• Marinated Tofu Veggie Wrap
• Samosa Wraps

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

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