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–+ servings

Mint Yogurt Kidney Beans Wrap with Eggplant

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Delight in a warm and satisfying wrap filled with the earthy flavors of kidney beans, roasted eggplant, and vibrant kale, all generously layered with a refreshing mint yogurt sauce. This dish is not only delicious but also versatile—feel free to customize your wrap with your favorite greens or add a dash of spices for an extra kick. Serve it cut in half alongside a crisp side salad and a zesty lemon wedge for a complete meal that feels both healthy and indulgent. Enjoy the harmony of textures and flavors as you savor every bite!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Healthy Vegetarian Food
Cuisine: Global Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 400 g 400 g canned kidney beans, drained and rinsed
  • 1 medium 1 medium eggplant (about 300 g), diced
  • 150 g 150 g kale, chopped
  • 4 large 4 large whole wheat wraps (or tortillas)
  • 200 g 200 g plain yogurt
  • 15 g 15 g fresh mint leaves, chopped
  • 2 tablespoons 2 tablespoons olive oil
  • 1 teaspoon 1 teaspoon garlic powder
  • 1 teaspoon 1 teaspoon cumin powder
  • Salt and pepper to taste
  • Sliced avocado for creaminess optional
  • Crushed red pepper flakes for spice optional
  • Lemon wedges for serving optional

Equipment

  • 20 cm (8 inch) square baking tray
  • Chef's knife
  • Heatproof mixing bowl
  • Deep frying pan or pot
  • Cooking spatula
  • Grater for cheese (if desired)

Method
 

  1. Preheat your oven to 200°C (400°F).
  2. Place diced eggplant on a baking tray, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for 20 minutes or until tender and slightly caramelized.
  3. In a frying pan, heat the remaining tablespoon of olive oil over medium heat. Add chopped kale and sauté for about 3-4 minutes until wilted. Season with a pinch of salt and set aside.
  4. In a mixing bowl, combine yogurt, chopped mint, garlic powder, cumin powder, and a pinch of salt. Mix until well combined.
  5. Lay a whole wheat wrap flat and evenly distribute the kidney beans, roasted eggplant, and sautéed kale in the center. Drizzle with mint yogurt sauce.
  6. Fold in the sides of the wrap and roll tightly. Place the wrapped side down in the frying pan over medium heat for about 2-3 minutes on each side until lightly toasted and heated through.
  7. Cut the wraps in half and serve with a side salad and lemon wedges for squeezing over the top.

Nutrition

Calories: 350kcalCarbohydrates: 56gProtein: 15gFat: 10gSodium: 380mgPotassium: 650mgFiber: 12gSugar: 2gVitamin A: 2500IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Ingredient substitutions: If you don’t have eggplant, zucchini works great too! You can also swap kale for spinach for a milder flavor.
Creativity encouragement: Feel free to experiment with different beans or greens to suit your palate. Add shredded carrots or roasted peppers for added color and nutrition!
Storage or reheating tips: These wraps can be stored in the refrigerator for up to 2 days. To reheat, place in a pan over medium heat until warmed through, ensuring they don’t get soggy.

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