Turkey Wraps with Herbed White Bean Spread
Blended with garlic and thyme, the bean spread provides the flavor to this turkey and cheese sandwich.
Ingredients
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1 can (15 ounces) white beans (such as navy or cannellini), rinsed and drained
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3 tablespoons extra-virgin olive oil
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2 teaspoons fresh lemon juice
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1 small garlic clove
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1 teaspoon fresh thyme leaves
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Pinch kosher salt
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1/4 teaspoon freshly ground pepper
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4 large (10 to 12 inch) flour tortillas
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3/4 pound thinly sliced roast turkey breast
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1 large tomato, thinly sliced
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1/4 medium red onion, thinly sliced
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2 ounces shaved Parmigiano-Reggiano
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1 cup (1 ounce) arugula or baby spinach leaves
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Chips (optional)
Directions
1.
Combine bean, oil, juice, garlic, thyme, salt and pepper in a the bowl of a food processor. Puree 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.
Nutrition information
Calories 550, Total Fat 24.5 g, Saturated Fat 7.5 g, Cholesterol 53 mg, Sodium 1677 mg, Carbohydrate 48 g, Fiber 5 g, Protein 34 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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