Photo of Ham and black bean wraps by WW

Ham and black bean wraps

Total Time
24 min
18 min
6 min
Three types of black beans (refried, whole, and in dip form) are used create a Mexican-inspired wrap with plenty of contrasting textures. Crisping up the ham in a hot skillet is a worth-it step for the added flavor and crust is creates on the ham, but you could also omit it for a hearty vegetarian option. If you’re not a fan of cilantro, you can tuck fresh baby spinach or chopped romaine lettuce into the tortillas instead. If you make these for dinner, be sure to make extra to wrap tightly in aluminum foil and pack for lunch for the next day.


Cooking spray

1 spray(s)

Cooked lean ham

1 cup(s), diced

Canned refried black beans

1 cup(s)

Canned black beans

1 cup(s), rinsed and drained

Whole-wheat tortilla(s)

4 medium, warmed

Fat-free black bean dip

½ cup(s)


2 Tbsp, fresh, chopped

Weight Watchers Reduced-fat Mexican style shredded cheese

¼ cup(s), or low-fat shredded Monterey Jack

Uncooked scallion(s)

2 medium, chopped


  1. Coat a nonstick skillet with cooking spray; place over high heat. Add ham; sauté until browned and crispy on edges, about 3 minutes. Reduce heat to medium-low; stir in both beans and cook, stirring occasionally, until hot, about 3 minutes.
  2. Place a tortilla on a dinner plate and spread with 2 tablespoons of dip; top with 1/2 cup of bean mixture, 1/2 tablespoon of cilantro, 1 tablespoon of cheese and 1/4 of scallions. Fold in sides of tortilla and roll up; repeat with remaining ingredients. Yields 1 wrap per serving.