- SERVINGS2
- PREP TIME
15
MINS - COOKING TIME NA
Preparation
- Combine the cannellini, olive oil and lemon zest in a food processor and process until smooth. (Add a bit of the reserved liquid from the beans, if needed, to achieve a smooth spreading consistency.)
- Season to taste with salt and pepper. In a separate bowl, combine the chopped tomatoes, garlic, vinegar and basil. Season to taste with salt.
- The bean and tomato mixtures can be prepared ahead and kept in the fridge for two days. Stir the tomatoes before using to redistribute the liquid.
- To assemble the wraps, spread each tortilla with half of the bean mixture, then top with the seasoned tomatoes, spinach and shredded cheese. Roll up and enjoy!
ingredients
- 3/4 cup canned cannellini beans, drained, liquid reserved
- 1 teaspoon olive oil
- 1/2 teaspoon freshly grated lemon zest
- 1/2 cup seeded and diced fresh tomatoes
- 1 clove garlic, minced
- 1 teaspoon balsamic vinegar
- 1 tablespoon chopped fresh basil
- Salt and pepper
- 2 whole wheat tortillas
- 1/2 cup fresh spinach leaves
- 1/2 cup Horizon Organic shredded reduced fat Cheddar cheese
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