Greek Wraps with White Bean Hummus

Greek Wraps with White Bean Hummus
Category
Yields4 Servings
 15 oz canned cannellini beans, drained and rinsed
 2 stems fresh rosemary, leaves stripped from stem and chopped
 1 garlic clove, chopped
 extra virgin olive oil
 black pepper, to taste
 2 firm vine-ripened tomatoes, quartered and thinly sliced
 ¼ seedless cucumber, halved and thinly sliced
 ¼ medium red onion, thinly sliced
 handfull of pitted kalamata olives
 handful chopped fresh flat-leaf parsley
 ¼ lb mixed greens
 1 lemon, juiced
 coarse salt, to taste
 4 large pita breads, flour tortilla wraps or flavored wraps (10" size)
 ¼ lb feta cheese, crumbled
1

Combine beans, rosemary, garlic, olive oil and black pepper in a food processor or blender. Pulse until smooth.

2

Combine tomatoes, cucumber, onion, olives, parsley, greens and lemon juice in a bowl. Drizzle with olive oil and sprinkle with salt. Combine well.

3

Warm pitas or wraps in oven or on a griddle pan. Spread pitas with a generous dose of white bean hummus. Top with a layer of Greek salad mixture. Sprinkle with feta and roll. Wrap lower half or wraps with foil or waxed paper to keep them together while you eat your way down.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 224
% Daily Value *
Total Fat -112g-172%
Cholesterol 0mg
Sodium 250mg11%
Total Carbohydrate 23g8%
Dietary Fiber 6g24%
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

This recipe brought to you by the Idaho Bean Commission.

Ingredients

 15 oz canned cannellini beans, drained and rinsed
 2 stems fresh rosemary, leaves stripped from stem and chopped
 1 garlic clove, chopped
 extra virgin olive oil
 black pepper, to taste
 2 firm vine-ripened tomatoes, quartered and thinly sliced
 ¼ seedless cucumber, halved and thinly sliced
 ¼ medium red onion, thinly sliced
 handfull of pitted kalamata olives
 handful chopped fresh flat-leaf parsley
 ¼ lb mixed greens
 1 lemon, juiced
 coarse salt, to taste
 4 large pita breads, flour tortilla wraps or flavored wraps (10" size)
 ¼ lb feta cheese, crumbled

Directions

1

Combine beans, rosemary, garlic, olive oil and black pepper in a food processor or blender. Pulse until smooth.

2

Combine tomatoes, cucumber, onion, olives, parsley, greens and lemon juice in a bowl. Drizzle with olive oil and sprinkle with salt. Combine well.

3

Warm pitas or wraps in oven or on a griddle pan. Spread pitas with a generous dose of white bean hummus. Top with a layer of Greek salad mixture. Sprinkle with feta and roll. Wrap lower half or wraps with foil or waxed paper to keep them together while you eat your way down.

Greek Wraps with White Bean Hummus
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