Preparation

1. 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.)
2. Season to taste with salt and pepper.
3. In a separate bowl, combine the chopped tomatoes, garlic, vinegar and basil. Season to taste with salt.
4. 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.
5. 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!