Ingredients

• 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)

Instructions

1. Combine bean, oil, juice, garlic, thyme, salt and pepper in a the bowl of a food processor. Purée 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.