---
title: Tex-Mex Kidney Bean Wraps
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/tex-mex-kidney-bean-wraps-638534859c5dc0a6f803bdfc
servings: 2
prep time: 10 minutes
cook time: 0 minutes
time required: 10 minutes
difficulty: Easy
allergens: [Eggs, Soy, Wheat, Milk, Sesame]
tags: [Easy Cleanup, Veggie, Spicy, New, Mexican]
rating: 4.5
rating_count: 696
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the tasty Tex-Mex flavors, especially the bean filling and dressing.
  - theme: Ease of prep
    text: Quick and simple to make, with most ingredients easily assembled.
image: "https://images.recipes.furrysalamander.com/Bean%20And%20Legume%20Recipes/Kidney%20Beans/tex-mex-kidney-bean-wraps.avif"
---
@honey{1%tbsp}
@kidney beans{1%can}
@lime{1%medium}
@baby lettuce{1%bunch}
@tex-mex paste{1%jar}
@mayonnaise{3%tbsp}
@flour tortillas{4%large}
@guacamole{½%cup}
@mexican cheese blend{½%cup}
@blue corn tortilla chips{½%cup}
@cooking oil{1%tbsp}
@olive oil{2%tbsp}

Bring honey to room temperature. [- -] TIP: Place in a bowl of warm water if crystallized. Wash and dry produce. Drain and rinse kidney beans. Quarter lime. Gently crush blue corn tortilla chips in the bag. Trim and discard root end from baby lettuce; quarter lengthwise.

In a #medium bowl{}, combine ¾ of the tex-mex paste (you will use the rest in the next step) with a large drizzle of cooking oil. Stir in kidney beans. Microwave for ~{1%minutes}; stir in juice from one lime wedge. Set aside.

In a #large bowl{}, whisk together mayonnaise, honey, remaining tex-mex paste, juice from half the lime, and 2 tbsp olive oil. [- -] TIP: Tex-mex paste is slightly spicy—if heat-sensitive, use less.

Wrap flour tortillas in damp paper towels; microwave until warm and pliable, ~{30%seconds}. Place tortillas on a clean work surface; spread guacamole across the bottom third of each tortilla. Top with tex-mex beans; sprinkle with half the mexican cheese blend and half the blue corn tortilla chips. Place 1-2 baby lettuce leaves on chips (you will use the rest for salad).

Fold bottom side of each tortilla up over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.

Halve wraps on a diagonal. Divide wraps and remaining baby lettuce between plates. Drizzle chile-lime dressing over lettuce; sprinkle with remaining mexican cheese blend and remaining blue corn tortilla chips. Serve with any remaining lime wedges on the side.