Turkey Wraps With Herbed White Bean Spread

- Ready In:
- 10mins
- Serves:
- Units:
Nutrition Information
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ingredients
- 1 (15 ounce) can white beans, rinsed and drained (such as navy or cannellini)
- 3 tablespoons extra virgin olive oil
- 2 teaspoons fresh lemon juice
- 1 small garlic clove
- 1 teaspoon fresh thyme leave
- 1 pinch kosher salt
- 1⁄4 teaspoon fresh ground pepper
- 4 (10 -12 inch) flour tortillas
- 3⁄4 lb thinly sliced roast turkey breast
- 1 large tomatoes, thinly sliced
- 1⁄4 medium red onion, thinly sliced
- 2 ounces shaved parmigiano-reggiano cheese
- 1 cup arugula or 1 cup baby spinach leaves
- chips (optional)
directions
- Combine bean, oil, juice, garlic, thyme, salt and pepper in a the bowl of a food processor. Purée until smooth, stopping once to scrape down sides, for bean spread. (Can be made ahead. Cover and chill up to 2 days.)
- Spread bean spread on one side of each tortilla, leaving a 1-inch border around edge. Arrange turkey down center of each tortilla; layer with tomato, onion, cheese and arugula. Starting at one end, tightly roll each tortilla and place, seam side down, on a serving plate. Cut crosswise in half and serve with chips, if desired.
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I made this the first time as written, using garbanzo beans and baby spinach. They were really good, but seemed a bit labor intensive to me. I decided to try prepared classic humus and Pico de gallo to save on some of the prep work. Fabulous!! I think Feta cheese and sliced black olives would be awesome! My wrap of choice is the Mission 10" whole wheat burrito wrap. Redsie, thank you for a great recipe!
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This is a wonderful wrap!! I used navy beans. I also used dried thyme instead of fresh and omitted the arugula and cheese. Otherwise followed this recipe exactly and was blown away at the flavor! I am a college student and am looking forward to packing this wrap up for a school lunch, it's very filling! :) Thanks for a great keeper.
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