Kidney Bean and Tomato Wrap

Name: Kidney Bean and Tomato Wrap
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp (30 ml) extra-virgin olive oil; 4 cloves (20 g) garlic cloves, minced; 28 oz (800 g) canned crushed tomatoes; 30 oz (850 g) canned kidney beans, drained and rinsed, drained and rinsed; ⅓ cup (8 g) fresh basil leaves, torn or sliced; to taste kosher salt; to taste freshly ground black pepper; ¼ tsp (½ g) red pepper flakes (optional); 4 tortillas large flour or whole wheat tortillas (10-inch); ¾ cup (180 g) whole milk ricotta cheese; 2 cups (60 g) fresh lettuce leaves (romaine or butter lettuce), washed and dried; ¼ cup (25 g) grated Parmigiano-Reggiano, finely grated (optional)

From the MyKitchenBank Kitchen

A warm, Italian-inspired wrap filled with kidney beans simmered in a garlicky tomato sauce with fresh basil. Served with creamy ricotta and crisp lettuce for a satisfying vegetarian meal that's hearty enough for lunch or dinner.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: 4 wraps

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Steps

Before you start

Read through the recipe—the simmer is quick
Have all ingredients measured and prepped before starting
Warm the tortillas just before assembly to keep them pliable

1
Sauté garlic
- Heat the olive oil in a large saucepan over medium heat.
- Once shimmering, add the minced garlic and stir constantly for 30–45 seconds until fragrant but not browned.
- You want pale golden garlic, not dark brown.
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Ready when: Garlic is pale golden and fragrant
Tip: Don't let the garlic brown or it will taste bitter
2
Add tomatoes and beans
- Pour in the canned crushed tomatoes (with their juices) and add the drained kidney beans.
- Stir well to combine with the garlic.
- Add the red pepper flakes if using.
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Ready when: All ingredients are combined
3
Simmer filling
- Bring the mixture to a gentle simmer over medium-high heat, then reduce to medium-low.
- Simmer uncovered for 15–18 minutes, stirring occasionally.
- The sauce should thicken and darken slightly; the beans will soften and absorb the tomato flavor.
- You should see only occasional gentle bubbles breaking the surface.
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Ready when: Sauce is thick and coats the spoon; beans are very tender
Tip: Stir every 4–5 minutes to prevent sticking on the bottom
4
Finish with basil
- Remove the pan from heat.
- Stir in the torn fresh basil.
- Taste the filling and add kosher salt, black pepper, and additional red pepper flakes as needed.
- The filling should taste bright, savory, and balanced—not too acidic.
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Ready when: Basil is distributed and filling tastes balanced
Tip: Add basil off heat to preserve its fresh flavor
5
Warm tortillas
- While the filling cools slightly (about 5 minutes), warm the tortillas.
- Wrap them in a damp paper towel and microwave for 30 seconds, or warm them one at a time in a dry skillet over medium heat for 20 seconds per side until soft and pliable.
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Ready when: Tortillas are warm and soft
Tip: Warm tortillas just before assembling so they stay pliable and don't tear
6
Assemble wraps
- Lay one warm tortilla on a clean surface.
- Spread about 3 tablespoons of ricotta in a thin layer across the center, leaving a 1-inch border on the sides.
- Layer a small handful of lettuce (about ½ cup) over the ricotta.
- Spoon about ¾ cup of the warm bean-tomato filling down the center on top of the lettuce.
- If using, sprinkle about 1 tablespoon of grated Parmigiano-Reggiano over the filling.
- Repeat with the remaining 3 tortillas and filling ingredients.
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Ready when: Four wraps are assembled with even layers
Tip: Don't overfill or the wrap will tear and filling will spill out
7
Fold and serve
- Fold the left and right edges of each tortilla toward the center, then fold the bottom edge up and roll tightly toward the top, keeping the sides tucked in as you roll.
- Place each wrap seam-side down on a plate.
- Serve immediately while the filling is still warm and the tortilla is soft.
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Ready when: Wraps are rolled tightly and seam is tucked underneath
Tip: Rolling tightly and sealing the seam prevents the wrap from falling apart

Good to know

Tips

Drain and rinse canned beans thoroughly under cold water to remove excess sodium and the starchy liquid that can make the filling gluey.
For a looser filling, add a splash of pasta water or vegetable broth (2–3 tablespoons) during simmering; for a thicker filling that holds together better, simmer longer uncovered.
Toast the wraps in a dry skillet for 30 seconds per side if you want a crispy exterior while keeping the filling warm.
Customize the heat level: omit the red pepper flakes for mild, or add ½ teaspoon for a spicy kick.

Make ahead

The bean-tomato filling can be made up to 2 days ahead. Refrigerate in an airtight container and reheat gently on the stovetop over low heat or in the microwave (2–3 minutes, stirring halfway through) just before assembling the wraps. Do not fill the tortillas until ready to serve.

Storage & reheating

Wrapped wraps are best eaten immediately. Leftover filling keeps refrigerated in an airtight container for up to 3 days; reheat gently on the stovetop or microwave before serving. The filling does not freeze well due to the texture of the beans becoming grainy.

Substitutions

canned kidney beans, drained and rinsed → cannellini beans or chickpeas. Use the same quantity. Cannellini beans are milder and creamier; chickpeas will give a nuttier, firmer texture.
whole milk ricotta cheese → goat cheese or hummus. Use 3 tablespoons per wrap. Goat cheese adds tanginess; hummus adds earthiness and works well with the Italian flavors.
fresh basil leaves → fresh oregano or parsley. Use the same quantity. Oregano is more assertive and herbaceous; parsley is milder and fresher.
large flour or whole wheat tortillas (10-inch) → naan, focaccia squares, or ciabatta rolls split lengthwise. Warm before filling. Naan gives a pillowy base; focaccia and ciabatta work for open-faced sandwiches instead of rolled wraps.