White Bean Spinach Tortilla Wrap

A plate of food with tomatoes and spinach.

White Bean Spinach Tortilla Wrap

Servings 4 Servings


  • White Bean Dip:
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 garlic clove
  • ½ fresh lemon, juiced
  • cup olive oil
  • ¼ cup fresh Italian parsley leaves
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Tortilla Wraps:
  • 4 garden spinach wraps, divided
  • 1 cup white bean dip, divided
  • 4 cucumber slices lengthwise, divided
  • 1 tomato, sliced
  • cup fresh spinach leaves destemmed
  • 2 tablespoons finely chopped chives optional


  • Place the beans, garlic, lemon juice, olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Set aside.
  • To assemble, place one tortilla on a flat surface. Spread ¼ cup of the white bean dip onto the tortilla. Top with cucumber, tomato slices, spinach leaves, and chives. Season toppings with salt and pepper or seasoning of choice. Roll and cut in half. Repeat with remaining ingredients. Serve and enjoy!

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