Bean wraps

Craving that perfect Asian flavour combination of sweet, spicy and nutty? Our kidney bean wraps are here to take you on a journey you’ll remember. Take a pic (preferably before eating), share it on Instagram tagging #joinwegan and tell us about how it transported you to the bustling streets of Asia!
We know some of you are chronic recipe-changers, always looking to make it your own, we get it. But before you do that with this one, try ours as is first, we think you’ll find it’s pretty perfect!. Oh and these are a hit with kids too!
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Tried this recipe?Tag us @joinwegan or use the hashtag #joinwegan!


  • Wrap
  • 0.6 dl maple syrup
  • 2 tbsp. sriracha hot sauce
  • 3 tbsp. toasted sesame oil
  • 2 tbsp. grated fresh ginger
  • 1/4 tsp. salt
  • 2.4 dl of kidney beans or any beans of your choice
  • 3 tbsp. vegetable oil
  • 2.4 dl finely chopped red cabbage
  • 1 small iceberg shredded
  • 2.4 dl rice
  • Chopped fresh cilantro
  • 4 medium wraps
  • Sauce
  • 1.2 dl mayonnaise or vegetable mayonnaise
  • 2 tbsp. of the reserved tofu marinade
  • 1/4 tsp. salt
  • Juice of 1 lime


  • In a large bowl, combine the maple syrup, sriracha, sesame oil, ginger and salt.
  • Reserve 2 tbsp. marinade for the Asian mayonnaise.
  • Add the beans and coat them well with the marinade.
  • Let marinate for 20 minutes.
  • In a non-stick skillet over medium-high heat, brown the beans in the oil for about 3 minutes.
  • Add more oil as needed.
  • Save for later.


  • In a small bowl, combine all the sauce ingredients.


  • Garnish the wrap with the rice, cabbage iceberg and fried beans.
  • Sprinkle with cilantro.
  • Serve with Asian mayonnaise.

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