Turkey Wraps With Herbed White Bean Spread |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From Ladies Home Journal. 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 tomato, 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:
1. 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.)
2. 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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