Prep Time: 20 min | Cooling Time: 4 hours | Total Time: 4h,20 min | Servings: 12-14 mini-wraps | Difficulty: Easy
- 75g vegetarian cream cheese
- 3 tsp dried chives
- 2 x 25cm tortilla wraps
- 400g tin of kidney beans, drained
- 1 small clove garlic, finely chopped
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tbsp tomato puree
Using a fork, mix the cream cheese and chives together in the small bowl.
Place the two tortilla wraps side by side on a flat surface.
Spread the cream cheese and chive mixture on the two tortillas, dividing the mixture evenly.
Pour the kidney beans into the sieve and rinse well.
Transfer the beans to the medium mixing bowl and slightly mash them with the remaining five ingredients.
Again dividing evenly, spread this mixture on top of the cream cheese and chives, leaving a gap of approximately 2cm at the top end of each wrap.
Roll the tortilla in a sausage shape, starting from the bottom and rolling toward the gap at the top.
Wrap each tortilla in cling film, twisting the ends of the film tightly.
Refrigerate for 4 hours.
Remove the cling film and slice into 6 or 7 even rounds.
Bon apetit 😉