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Olive oil poached veggie wraps sliced on a wooden board showing white bean and roasted pepper filling

Olive Oil Poached Veggie Wrap with Roasted Peppers and White Beans

Vegetables slow-poached in herb-scented olive oil, layered with white beans and roasted peppers in a large flour tortilla. A satisfying, plant-forward wrap ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

For poaching
  • 180 ml extra-virgin olive oil mild variety
  • 1 medium (about 200 g) zucchini cut into 1 cm half-moons
  • 1 small (about 180 g) fennel bulb thinly sliced, fronds reserved
  • 150 g cherry tomatoes whole
  • 3 garlic cloves peeled and lightly crushed
  • 2 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 3/4 tsp fine sea salt
  • 1/4 tsp black pepper freshly ground
For the wraps
  • 400 g can cannellini beans drained and rinsed
  • 120 g roasted red peppers from a jar drained and patted dry, sliced
  • 4 large flour tortillas 30 cm burrito size
  • 40 g baby spinach
  • 1/2 lemon juice only
  • pinch flaky salt for finishing

Method
 

Poach the vegetables
  1. Combine the olive oil, garlic, thyme, and rosemary in a wide, heavy-bottomed skillet or saucepan over medium-low heat.
  2. Heat the oil to 80 C to 90 C (175 F to 195 F), checking with a thermometer. Small bubbles may appear around the herbs but the oil should not shimmer or smoke.
  3. Add the fennel slices in a single layer. Poach for 6 minutes, turning once, until slightly translucent at the edges.
  4. Add the zucchini half-moons and cherry tomatoes. Season with fine sea salt and black pepper. Poach for 10 to 12 minutes, turning the vegetables gently halfway through, until the zucchini is just tender and the tomatoes are blistered and starting to collapse.
  5. Use a slotted spoon to transfer the vegetables to a plate. Reserve 2 tablespoons of the infused oil and set aside. Discard the herb sprigs.
Prepare the bean spread
  1. Place the drained cannellini beans in a bowl. Add the lemon juice and 1 tablespoon of the reserved infused oil.
  2. Mash roughly one quarter of the beans with a fork until you have a rough, spreadable paste mixed through with whole beans. Season with a pinch of salt.
Assemble the wraps
  1. Warm each tortilla in a dry skillet over medium heat for 30 seconds per side until pliable.
  2. Spread a generous layer of the bean mixture across the lower half of each tortilla, leaving a 3 cm border at the edges.
  3. Layer on the sliced roasted peppers, then the poached vegetables, then a small handful of baby spinach.
  4. Drizzle about half a teaspoon of the remaining infused oil over the filling. Add a pinch of flaky salt.
  5. Fold the sides of the tortilla in, then roll tightly from the bottom up. Slice on a diagonal and serve immediately, or wrap in parchment for later.

Notes

The leftover infused poaching oil keeps in a sealed jar in the refrigerator for up to 1 week. Use it as a salad dressing base, a bread dip, or drizzled over roasted potatoes.