Spicy Bean Mini-Wraps
Preparation Time: 20 mins
( Cooling time: 4 hours )
Makes 12-14 mini-wraps
Ingredients
75g cream cheese
3 tsp dried chives
2 x 25cm tortilla wraps
400g rinsed and drained tin of kidney beans,
1 finely chopped small garlic clove,
1 tbsp lemon juice
1 tbsp olive oil
1 tsp paprika
1 tbsp tomato purée
cling film
Method
1. Mix the cream cheese and chives together in the small bowl.
2. Place the two tortilla wraps side by side on a flat surface.
3. Spread the cream cheese and chive mixture on the two tortillas, dividing the mixture evenly.
4. Lightly mash the beans with the garlic, lemon juice, olive oil, paprika and tomato purée.
5. Spread this mixture evenly on top of the cream cheese and chives, leaving a gap of approximately 2cm at the top end of each wrap.
6. Roll the tortilla in a sausage shape, starting from the bottom and rolling toward the gap at the top.
7. Wrap each tortilla in cling film, twisting the ends of the film tightly.
8. Refrigerate for 4 hours.
9. Remove the cling film and slice into 6 or 7 even rounds.
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