Turkey-Wraps-With-Herbed-White-Bean-Spread0.jpg

Turkey-Wraps-With-Herbed-White-Bean-Spread1.jpg

INGREDIENTS

  • 1 (15ounce)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 leaves
  • 1 pinch kosher salt
  • 1/4 teaspoon fresh ground pepper
  • 4 (10-12inch) 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 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.