Smoky White Bean Ranch Wrap

• 160 g, drained and rinsed — Canned white beans, drained and rinsed
• 70 g (1 large tortilla) — Whole-wheat tortilla
• 55 g, finely shredded — Raw green cabbage
• 60 g, cut into thin batons — Cucumber with peel
• 10 g (2 tsp) — Tahini from roasted sesame kernels
• 12 g (about 2 1/2 tsp) — Fresh lemon juice
• 0.8 g (about 1 tsp) — Dried dill weed
• 0.8 g (about 1/3 tsp) — Smoked paprika
• 0.5 g (about 1/4 tsp) — Garlic powder
• 0.4 g (about 1/8 tsp) — Fine salt

Method

1. 1Dry the white beansDrain and rinse the white beans, then pat them dry before placing them in a clean mixing bowl.1 minLook for: The beans are clean and moist but no rinse water pools in the bowl.Safety: Use potable water and check that the can is not bulging, leaking, or deeply dented at a seam.
2. 2Mix the smoky ranch sauceWhisk the tahini, lemon juice, dill, paprika, garlic powder, salt, and 10 g water for 60 seconds.1 minLook for: The sauce is smooth and thick but falls slowly from a spoon; if it is too stiff to stir, whisk in 1 teaspoon more water.Safety: Use potable water and a clean bowl for the ready-to-eat sauce.
3. 3Mash the bean fillingPour all of the smoky ranch sauce over the beans. Mash for 90 seconds, stopping when about three-quarters of the beans are broken.1 min 30 secLook for: The filling is creamy and spreadable with a few intact beans for texture.Safety: Keep the ready-to-eat filling on a clean work surface.
4. 4Dry the vegetablesBlot the shredded cabbage and cucumber batons thoroughly dry.1 minLook for: The vegetables are crisp and leave no visible moisture on the towel.Safety: Wash vegetables under potable water and use a clean towel and stable cutting board.
5. 5Spread the fillingLay the tortilla flat and spread all of the bean filling over it, leaving a 3 cm border around the edge.45 secLook for: The filling forms an even layer and the border remains clean enough to fold.Safety: Use a clean plate or board for the ready-to-eat tortilla.
6. 6Add the vegetablesArrange the dry cabbage and cucumber in a compact line across the lower third of the tortilla.45 secLook for: The vegetables are evenly distributed and do not extend past the tortilla edges.Safety: Keep the filling and vegetables at room temperature for no more than 2 hours.
7. 7Fold the sidesFold the left and right edges of the tortilla inward over the ends of the filling.30 secLook for: Both ends of the filling are covered and the tortilla does not crack.Safety: Handle the wrap with clean hands.
8. 8Roll and cutStarting from the filled lower edge, roll the tortilla tightly away from you. Place it seam-side down and cut it in half.1 minLook for: The wrap stays closed and both halves show even bean and vegetable layers.Safety: Wrap and refrigerate promptly; discard after more than 2 hours above 40°F.