Recipe: White Bean Wrap

I was perusing Flipboard when I came across this White Bean Wrap recipe from Runner’s World. It starts with a white bean-style hummus that has lots of thyme, cumin and paprika. Add to that chopped artichoke hearts, parsley and roasted red peppers. And, it fits in nicely with my detox plan for this week (the wrap bread is whole wheat, but it does contain some white flour). It’s my favorite kind of lunch recipe: healthy, easy and cheap.

White Bean Wraps (as posted on Runner’s World):


15 oz. white beans (I used Cannellini), drained and rinsed
3 tbsp olive oil
2 garlic cloves
1/2 lemon
1 tbsp thyme (I used dried)
1/2 tsp paprika
1/2 tsp cumin
salt and pepper to taste
1 15 oz can of artichoke hearts
1 bunch of flat leaf parsley
roasted red peppers
whole wheat flatbread


In a food processor, blend white beans, olive oil, garlic cloves, lemon juice, thyme, paprika, cumin, and salt and pepper. Spread over two whole-grain wraps. Top each with 1/3 cup artichoke hearts, 1/4 cup parsley, and 1/4 cup roasted red pepper; roll and slice in half.


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