Vegan Greek Sandwich Wrap

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Vegan Greek Sandwich Wrap

Prep Time 15

Total Time 15

Servings

Ingredients

White Bean Spread

2 cups navy beans (or 1 15.5 oz can low sodium beans, rinsed and drained)
1 clove garlic
1-2 Tbsp. fresh dill
1/2 lemon juiced
1 Tbsp. water (or less)

Wrap

4 large wraps (whole wheat or gluten-free)
1 cup cucumber diced
1 cup red onion diced
16 cherry tomatoes sliced in half
14 oz quartered artichoke hearts packed in water – NOT marinated
4 Tbsp. kalamata olives sliced
2 cups baby spinach

Instructions

White Bean Spread

Add navy beans, garlic, dill and lemon juice to food processor fitted with the S blade.
Begin to dribble the water through the chute as you turn on the processor. Add the water slowly. You may not need to use the full tablespoon to reach the desired consistency – or you may need to add just a bit more.
Process for approximately 30 seconds or until a creamy texture is achieved

Wrap

Spread ¼ of white bean spread on a wrap
Spread ⅓ cup of diced cucumber, ¼ cup of diced onion, 8 tomato slices, ¼ of the artichokes, 1 tbs of olives over the bean spread
Add ½ cup of baby spinach
Fold side edges of wrap over the ingredients and then roll from the front edge closest to you.
Slice the wrap in half and enjoy!
Repeat steps with the remaining ingredients as needed

Notes

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition