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Makes 6 Servings

Ingredients

• One 15 1/2-ounce can cannellini beans, drained and rinsed
• 1/2 cup walnuts
• 1/4 cup packed fresh parsley leaves
• 4 tablespoons fresh lemon juice (juice of 1 large lemon)
• 2 tablespoons extra virgin olive oil
• 1 garlic clove
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• Six 8-inch whole wheat flour tortillas
• 1 large carrot, peeled and shredded (about 1 cup)
• 1 to 2 packed cups arugula or baby spinach

Directions

1. Combine the beans, walnuts, parsley, lemon juice, olive oil, garlic, salt, and a few pinches of pepper in the bowl of a food processor; process until smooth and creamy. Season with additional salt and pepper to taste.
2. To make the wraps, spread the bean mixture evenly over each of the tortillas; layer with the carrot and arugula. Roll up, slice in half, and serve.

Nutrition Information per Serving: 300 calories, 15g fat (1.5g saturated, 4.5g monounsaturated, 1.0g omega-3), 340mg sodium, 34g carbohydrate, 6g fiber, 9g protein, 45% vitamin A, 15% vitamin C

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