White Bean Veggie Wrap

This White Bean Veggie Wrap  recipe is quick, easy, and healthy! It is the perfect meal for lunch or a light dinner. This wrap is vegan and can be made gluten free by substituting the wrap and breadcrumbs to gluten free ones.

Have you ever tried white bean ball soup before? White bean ball soup is this delicious healthy soup packed with vegetables and spices. It is topped off with these crispy and flavorful white bean balls that you simple drop into your soup before eating. Although, I love the veggies in the soup my all time favorite part of the soup were those delicious white bean balls. I loved them so much that I would eat the white bean balls by themself before they even made it to the soup. That’s when I thought, if I love these delicious white bean balls so much someone else probably has to also love them? So thats I decided to make them separately and add them to a tasty veggie wrap?

Before starting you want to preheat the oven to 350 degrees fahrenheit. To make these simple white bean balls you will first start by mashing up the white beans using a fork. I used beans from the can so before mashing the beans, I like to drain the liquid from the can and rinse the beans a couple of times. I used cannellini beans but great northern beans will also work. If you rather not use a fork just add the beans to your food processor until the beans turn into a paste.

Add the breadcrumbs, chopped onion, nutritional yeast, salt, pepper, oregano, and oil to the mashed beans. Mix the white bean ball mixture until it turns into a dough like texture. You will then start to form you white bean balls. I used my handy small cookie scoop to make my balls then rolled each one to make sure each one was packed together. Using the cookie scoop just insured that each ball was about the same size. I also have not used a cookie scoop and just used my hands and that also worked perfectly.

After you have formed your white bean balls you will evenly spread them out on a baking pan and bake for 30 minutes. While your beans are baking prepare your veggies and garlic tahini dressing for the wrap. For vegetables in this wrap I used spinach, lettuce, cabbage, and cucumbers but any of your favorite veggies will taste as wonderful. This recipe is great for when you are looking to take leftovers for work. Just pack your bean balls, veggies, and wrap to go then assemble right before you eat!

If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it.

White Bean Veggie Wrap

  • Servings: 12 balls
  • Difficulty: easy
  • Print

This White Bean Ball Veggie Wrap recipe is quick, easy, and healthy! It is the perfect meal for lunch or a light dinner.

White Bean Balls

  • ⅓ cup breadcrumbs
  • ¼ cup nutritional yeast
  • ½ medium onion, chopped finely
  • 1 Tbsp avocado oil
  • 1 Tbsp dried oregano
  • ⅛ tsp salt
  • ⅛ tsp pepper
  • [recipe-ingredients title="Garlic Tahini Sauce "]
  • ¼ cup tahini
  • ¼ cup water
  • 2 Tbsp lemon juice
  • 1 Tbsp garlic powder
  • 1 clove of garlic (optional)
  • 3 cloves of garlic
  • pinch of salt for taste

Directions

  1. Preheat your oven to 350 degrees fahrenheit.
  2. In a medium bowl use a fork and mash your white beans until it turns to a paste.
  3. Add the breadcrumbs, chopped onion, nutritional yeast, salt, pepper, oregano, and oil to the mashed beans. Mix the white bean ball mixture until it turns into a dough like texture.
  4. Form you white bean balls using your hands or a scoop. I used 2-3 Tbsp spoons worth of mixture per white bean ball. You can make it smaller or bigger depending on your preference.
  5. Place your white bean balls on a baking pan and bake for 30 minutes.
  6. In a food processor combine your tahini, water, lemon juice, garlic, and salt together. Blend until smooth. Place the sauce in a bowl and set aside.
  7. Take your white bean balls out from the oven.
  8. Assemble your wrap by adding your favorite veggies. I used spinach, lettuce, cucumber and cabbage.
  9. Add the white bean balls and fold your wrap. I used string to tie it but it is not necessary.
  10. Drizzle your wrap with the garlic tahini dressing, eat and enjoy!
  11. Leftover white bean balls will last in the refrigerator for 2-3 days wrapped up. Do not assemble the wrap prior to keeping it in the refrigerator. The garlic tahini sauce will make it soggy.
Make it Your Own
  • Are you gluten free? Substitute bread crumbs for gluten free bread crumbs and use a gluten free wrap instead.
  • If you are trying to cut carbs make this recipe into a white bean ball salad.
  • Leftover white bean balls will last in the refrigerator for 2-3 days wrapped up. Do not assemble the wrap prior to keeping it in the refrigerator. The garlic tahini sauce will make it soggy.

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