Turkey Wraps With Herbed White Bean Spread

• 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 (10 -12 inch) flour tortillas
• 3/4 lb thinly sliced roast turkey breast
• 1 large tomatoes, thinly sliced
• 1/4 medium red onion, thinly sliced
• 2 ounces shaved parmigiano-reggiano cheese
• 1 cup arugula or 1 cup baby spinach leaves
• chips (optional)

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.

white beans, extra virgin olive oil, lemon juice, garlic, thyme, kosher salt, fresh ground pepper, flour tortillas, turkey breast, tomatoes, red onion, cheese, arugula, chips

Taken from www.food.com/recipe/turkey-wraps-with-herbed-white-bean-spread-250158 (may not work)