Home » News » Mexican faux-pastry wraps: A Clever Way To Indulge In The Comforting Feeling Of A Pastry Without All The Calories And Fat

Mexican faux-pastry wraps: A Clever Way To Indulge In The Comforting Feeling Of A Pastry Without All The Calories And Fat

These Mexican-inspired faux-pastry wraps are a clever and healthier alternative to traditional puff pastry options. By using slices of bread that have been flattened, you can create a satisfying wrap that’s lower in calories and fat while still delivering great flavor. In this recipe, the wraps are filled with spiced butternut squash and black beans for a filling and nutritious meal.

Key Highlights:

  • Calories and Nutrition: At 483 calories and 67.1 g of carbs per portion, this is a fairly balanced meal option that’s especially great if you’re watching your fat intake.
  • Bread Instead of Pastry: This is a smart hack for those who love the texture of pastries but are concerned about the calorie count. Flattened slices of bread mimic the encasing role of pastry quite well.
  • Spiced Butternut Squash and Black Beans: The pairing of these two ingredients makes for a nutritious and hearty filling. Butternut squash is rich in vitamins A and C, while black beans offer protein and fiber.
  • Flavoring: The spices—ground cumin and smoked paprika—add depth and a smoky, spicy kick to the dish.


  • ¼ butternut squash, chopped into 1cm cubes
  • Oil (any type)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper
  • 2 spring onions, sliced
  • ¼ tin of black beans (100g), drained
  • 2 slices of bread
  • 1 egg, beaten (optional)
  • Sprinkle of poppy seeds


  1. Preheat your oven to 180°C (gas mark 4) and line a baking tray.
  2. Place the chopped butternut squash on another baking tray. Drizzle a splash of oil over the squash and then sprinkle on the ground cumin, smoked paprika, salt, and pepper.
  3. Roast the butternut squash in the preheated oven for approximately 25 minutes, until it’s tender and slightly caramelized. After roasting, use the back of a fork to slightly crush the butternut squash cubes, creating a lumpy and textured mash.
  4. Add the sliced spring onions and drained black beans to the butternut squash mixture. Allow the filling mixture to cool slightly.
  5. While the filling cools, take the slices of bread and flatten them using your fingers or a rolling pin.
  6. Spoon the butternut squash and black bean filling diagonally across the bread slices.
  7. Fold the left and right sides of the bread over the filling. If necessary, you can secure the folds with a toothpick.
  8. If desired, brush the folded wraps with beaten egg. This step will help give the wraps a golden and shiny appearance after baking.
  9. Sprinkle poppy seeds over the wraps.
  10. Place the wraps on the prepared baking tray and bake in the oven for about 20 minutes, or until they turn golden brown and crispy.

Tips and Suggestions:

  1. Dry Filling: As mentioned, keeping the filling dry prevents the bread from getting soggy. Make sure to drain the black beans well and don’t overdo it with the oil.
  2. Egg Wash and Poppy Seeds: While optional, brushing the wraps with a beaten egg will give them a golden sheen, and the poppy seeds add a nice textural contrast.
  3. Variations: You can play around with the filling—consider adding cooked chicken, different spices, or even some cheese like feta or mozzarella for extra flavor.
  4. Serving Suggestions: These would be delicious served with a side of guacamole, salsa, or a simple green salad.
  5. Meal Prep: This recipe is great for meal prepping. You can prepare the filling in advance and assemble the wraps when you’re ready to bake them.
  6. Vegan Options: To make this vegan, you can skip the optional egg wash or use a plant-based milk wash instead.

These Mexican faux-pastry wraps are a creative and wholesome meal option. The combination of spiced butternut squash and black beans provides a satisfying mixture of flavors and textures. Enjoy them as a convenient on-the-go meal or a hearty lunch. Remember to keep the filling relatively dry to prevent the wraps from becoming soggy.

About The Author