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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
fat-free flour tortillas
• 3/4
pound deli sliced fat-free 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
Combine beans, 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.)
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.
Per Serving: 300 Calories; 8g Fat (23.6% calories
from fat); 3g Saturated Fat; 30g Protein; 31g Carbohydrate; 10g
Dietary Fiber; 50mg Cholesterol; 1205mg Sodium. Exchanges: 1 Grain(Starch);
3 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat.
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