Italian White Bean Wraps with Sundried Tomatoes and Artichokes
Easy, savory and perfect for on-the-go, the Italian White Bean Wraps with Sundried Tomatoes and Artichokes are delicious. Like most recipes this one has evolved over the years. If you are an Olive Sunshine Reader, then you know that I have a few favorite go-to cookbooks. One of them is Make Every Day Mediterranean: An Oldways 4-Week Menu Plan. Like this wrap it is a no muss and no fuss type of cookbook. Small and compact this recipe is full of simple recipes that would work for even the busiest schedule and the Italian White Bean Wrap was inspired by a recipe in this cookbook. I have continued to improve this recipe, especially the pesto and my favorite artichokes. It is like a healthy version of the very popular artichoke dips!
Ingredients for the Italian White Bean Wraps
- Sundried Tomato Artichoke Pesto
- Cannellini Beans
- Baby Spinach
- Extra Virgin Olive Oil
As I continue on this journey of living and enjoying the Mediterranean Diet with my Sweetheart I am learning that this way of eating does not only work when you have time. It works when you do not. I can follow the Mediterranean Diet even if I do not have much time. That was a lesson I had learned early on this journey and these Italian White Bean and Artichoke Wraps is perfect for those busy times. It is even easier if you have a jar of Olive Sunshine’s Sundried Tomato Artichoke Pesto Ingredients handy in the refrigerator (but if you do not, it only take five minutes to whip it up in the food processor).
Sundried Tomato Artichoke Pesto Ingredients
- Sundried tomatoes, packed in oil
- Artichoke hearts, marinated
- Garlic cloves
- Fresh basil
- Cashews
- Red pepper flakes
- Extra virgin olive oil
When to Eat Italian White Bean Wraps with Sundried Tomatoes and Artichokes
I love to make these when I travel. They are perfect to bring along when traveling. They keep well and can go several hours with out refrigerator. Cutlery is not necessary for these handhelds. Sundried Tomato Artichoke Wraps are easy to enjoy. the fiber making you feel full, but never sluggish. A half a wrap per serving but if you are hungry two is fine! Full of fiber and the olive oil and basil helps with your digestion!
Ingredients
Instructions
Heat the beans in the microwave or a pan. Drain the beans. Heat the tortillas for 15 seconds in the microwave to make them more pliable.
Toss the spinach with the extra virgin olive oil. Add black pepper if desired.
Assemble the wraps. Spread two (2) tablespoons of pesto on each wrap. Top each with 1/4 cup of the white beans and 1/2 cup of baby spinach. Roll into a wrap. Cut in half and enjoy.
If preparing ahead of time, using plastic wrap, seat it tightly and place in a Ziploc bag. Can keep in the refrigerator for 4-5 days. Can stay in a lunch bag tightly sealed most of the day.
