Turkey Bean Wraps
Serve with baked pototo chips.

Servings: 4

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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