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Mary Berry’s Mixed Bean and Butternut Wraps
From the book
Simple Comforts
Heart-warming comfort dishes from the nation's favourite cook
With easy, family-friendly recipes as well as all-out weekend feasts
Including chapters full of indulgent bakes and sweet treats
Buy From
Introduction from Mary Berry
I am really into wraps – they’re quick to make and easy to eat. Perfect for lunch on the go.
Catch all of your favourite recipes from Mary’s new series, Simple Comforts, here.
Ingredients
Method
1. Preheat the oven to 220C/200C/ fan/Gas 7.
2. Put the squash on a baking sheet, drizzle it with oil, then season with a teaspoon of the cumin and sprinkle with salt and pepper. Roast the squash for about 15 minutes until lightly golden, then leave to cool.
3. Measure the soured cream into a small bowl, add the remaining ground cumin, the spring onions, garlic, harissa paste and lemon juice and mix together. Stir in the beans and chopped coriander and season well.
4. Warm the wraps in the cooling oven until just warm to the touch but not brittle.
5. Put some lettuce in the middle of each wrap and top with the bean mixture and squash. Fold in the sides and bottom, then roll up tightly and slice in half on the diagonal.
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Reviews
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