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Today I have a quick and easy lunch for you to recreate. Plus, it’s take away friendly for work or school. You can totally modify the ingredients to your liking! This recipe is mainly about the basil-white bean spread that goes in the wrap.
One thing I do recommend is heating the tortilla wraps in the oven slightly. But only for a few minutes and with medium heat. What I do is heat up the oven to 200°C when I’m preparing the rest and just before wrapping I turn off the oven and heat up the wraps in the remaining heat. But don’t leave them in the oven for too long, or they’ll turn crunchy, which I’m embarrassed to say, happens far to often to me.
But other than that, everything els, is pretty easy and straight forward. So let’s get on to the recipe.
- canned white beans
- 2 tbsp olive oil
- 2 tbsp minced basil (fresh or frozen)
- 5 tortilla wraps
- 250g cherry tomatoes
- 100g baby spinach
- Drain and rinse white beans. Slowly heat the white beans with olive oil and basil in a small pan on medium heat. When warm, puree the beans with a mixer or a hand held blender*. Season and mix one more time with a spoon.
- Wash cherry tomatoes and baby spinach and cut the tomatoes in half. Gently and carefully heat the tortilla wraps.
- Assemble the wrap. Spread a generous layer of white bean basil spread onto the wrap. Then top with cherry tomatoes and spinach and season. Roll up and serve.
I hope you enjoy this recipe and leave me your thoughts below. Bon Appetit!