Rollups with Vegetables and Tangy White Beans

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When I was pregnant with my son, I was constantly in search of healthy and satisfying lunch options that filled me up without making me feel overstuffed. I ran across a recipe for wholewheat rollups with tangy white beans and vegetables and decided to give it a try. Of all the recipes that I consistently used during my pregnancy, this one has truly become a keeper for me. I find myself gravitating back to it every time I am in need of a good punch of fiber in my diet.

The bean spread is a perfect combination of creamy white beans, tangy lemon, crunchy almonds, salt, pepper, and refreshing cilantro. Since I was using the recipe as a single serving for myself, I always had extra spread left over, which made for a nice dip for raw vegetables and tortilla chips. It can be prepared several days in advance and stored, tightly covered, in the refrigerator.

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I’ve made a few changes to the recipe over the years that I believe makes for a better tasting and healthier offering. First, I prefer to use raw curly kale as my lettuce component. The kale provides a nice “cup” for the rest of the ingredients to lay in and allows for the tortilla to wrap easier and neater. I have also found that if the white bean spread seems too thick, I add a small of olive oil while blending to make everything smoother and add a little extra richness to the flavor

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It may be April, but let’s all try to remember our New Years resolutions to eat healthier and smarter in 2014 :) Happy eating and enjoy!

Rollups with Vegetables and Tangy White Beans
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • 15 oz can navy beans, drained and rinsed
  • Juice of 1 lemon
  • 2 tbsp sliced almonds
  • 1 cup loosely packed fresh cilantro
  • ¾ tsp salt and freshly ground pepper to taste
  • 4 wholewheat flour tortillas
  • 2 carrots scraped and grated (or matchstick carrots)
  • 2 baby cucumbers, peeled lengthwise with a vegetable peeler
  • 1 large tomato sliced
  • Fire roasted red peppers, cut into strips, to taste
  • 4 curly kale leaves, trimmed in length to the size of the tortilla
Instructions
  1. Place the beans, lemon juice, almonds, cilantro, and salt in a food processor or blender fitted with a metal blade. Puree the ingredients until smooth. Transfer to a bowl and season with black pepper
  2. To assemble the rollups, spread out the tortillas on a counter. Spoon 2 heaping tablespoons of the white bean mixture onto the center of each tortilla and spread it out evenly. Place a kale leaf on the rolling edge of the tortilla and top with the grated carrot, cucumber, tomato, and red pepper strips.
  3. Carefully roll each tortilla into a cigar shape, making sure that all ingredients stay inside the rollup. Serve immediately.

 

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