Margherita Pizza Wrap

• 1 cup uncooked whole wheat couscous
• 3 tablespoons extra virgin olive oil, divided
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (14 1/2 ounce) can diced tomatoes, slightly drained
• 1/4 cup green onion
• 1 garlic clove, minced
• 1 teaspoon italian seasoning
• 6 tomato-flavored tortillas
• 6 tablespoons shredded part-skim mozzarella cheese
• 3/4 cup loosely packed fresh basil leaf

1. Prepare couscous according to package directions, using 1 tablespoon olive oil. Cool. In a medium bowl combine 2 tablespoons olive oil, beans, tomatoes, green onion, garlic and Italian seasoning. Blend well.
2. Add cooked couscous; toss gently with fork to mix. Warm the tortillas*. Spread 2/3 cup of the bean-tomato-couscous mixture on the bottom half of each tortilla, leaving room on the edges. Sprinkle with cheese. Layer with basil leaves. Fold the side and bottom edges of each tortilla toward the middle over the filling, then roll so the tortilla covers the filling.
3. * To make them more pliable before wrapping, warm tortillas: - Microwave oven: 10 to 15 seconds on high heat - Oven: 3 to 5 minutes at 350u0b0F in aluminum foil - Stovetop: 15 seconds per side over medium-high heat in a large, non-stick skillet.

whole wheat couscous, extra virgin olive oil, cannellini beans, tomatoes, green onion, garlic, italian seasoning, tomato, mozzarella cheese, fresh basil leaf

Taken from www.food.com/recipe/margherita-pizza-wrap-436976 (may not work)