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    Packed with fresh veggies, creamy bean spread and reduced fat cheese, these wraps are a satisfying summertime lunch. Yield: 2 servings Difficulty Level: Easy
   
 Combine the cannellini, olive oil, and lemon zest in a food processor and process until smooth (add a bit of the reserved liquid from the beans, if needed, to achieve a smooth spreading consistency). Season to taste with salt and pepper. In a separate bowl, combine the chopped tomatoes, garlic, vinegar, and basil. Season to taste with salt. The bean and tomato mixtures can be prepared ahead and kept in the fridge for two days. Stir the tomatoes before using to redistribute the liquid. To assemble the wraps, spread each tortilla with half of the bean mixture, then top with the seasoned tomatoes, spinach, and shredded cheese. Roll up and enjoy!  Calories 293; Carbohydrates 41g; Protein 15g; Fiber 7g; Fat 11g; Saturated Fat 5g; Cholesterol 19mg; Calcium 23% DV; Sodium 553mg |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
