Margherita Pizza Wrap

Wrap up a pizza! A popular legume in Italian dishes, canned cannellini beans are also a great source of protein and fiber. Tip: to flavor the couscous, reserve the drained, vitamin C-rich juices from canned tomatoes to use in place of some water in the cooking liquid for couscous.

• Ready In: 20 mins
• Serves: 6
• Yields: 6

Ingredients

• 1  cup  uncooked  whole wheat couscous
• 3  tablespoons extra virgin olive oil, divided
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (14 1/2ounce) can diced tomatoes, slightly drained
• 1⁄4 cup green onion
• 1  garlic clove, minced
• 1  teaspoon  italian seasoning
• 6  tomato-flavored tortillas
• 6  tablespoons  shredded part-skim mozzarella cheese
• 3⁄4 cup  loosely packed fresh basil leaf

Directions

1. Prepare couscous according to package directions, using 1 tablespoon olive oil. Cool. In a medium bowl combine 2 tablespoons olive oil, beans, tomatoes, green onion, garlic and Italian seasoning. Blend well.
2. Add cooked couscous; toss gently with fork to mix. Warm the tortillas*. Spread 2/3 cup of the bean-tomato-couscous mixture on the bottom half of each tortilla, leaving room on the edges. Sprinkle with cheese. Layer with basil leaves. Fold the side and bottom edges of each tortilla toward the middle over the filling, then roll so the tortilla covers the filling.
3. * To make them more pliable before wrapping, warm tortillas: - Microwave oven: 10 to 15 seconds on high heat - Oven: 3 to 5 minutes at 350ºF in aluminum foil - Stovetop: 15 seconds per side over medium-high heat in a large, non-stick skillet.