Post sponsored by Flatout Flatbread. See below for more details.
During the summer months, the amount I cook drops off. I want easy, quick, and (for the most part), no oven required. Bruschetta is a favorite summer treat of mine that only gets made with fresh tomatoes and basil from the garden. I make big batches and use on my morning eggs and in recipes like this white bean wrap. I cheat a bit on this recipe and fry the garlic first then toss the white beans, just to warm. This added touch cuts out the raw garlic flavor and helps to make the beans extra good. Make the bruschetta the night before and assemble these wraps as a perfect take to work lunch!Print
A perfect summer white bean wrap made with cooked white beans and an easy fresh tomato bruschetta.
- 4 teaspoons olive oil
- 2 cloves garlic
- 1 cup white beans
- 1 cup grape tomatoes (halved)
- 3 tablespoons julienned basil (roughly 6 leaves)
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 Flatout Wraps
- 2 cups fresh baby spinach
- 1 to 2 ounces crumbled goat cheese
- Heat a skillet over medium-low heat. Add olive oil, followed by garlic. Fry the garlic until warm and just turning golden. Remove from heat, add white beans, and toss until well combined. Let sit for 5 minutes until oil cools.
- Combine the sliced grape tomatoes with the basil and garlicky white beans in a bowl. Add in the balsamic vinegar, pepper, and salt; stir to combine.
- Assemble wraps by dividing the spinach onto two wraps. Top spinach with 1/2 to 3/4 cup or so (see note) of the bean mixture, followed by a sprinkle of goat cheese. Roll, tucking the sides in as you go. Cut in half and repeat with remaining wrap.
Tips & Tricks: This recipe makes more bruschetta than needed for the two wraps. Save for another wrap or you can do as I did and ate a portion on the side for extra.
Nutrition: see the information.
- Calories: 651
- Sugar: 7.1
- Sodium: 798
- Fat: 18.4
- Carbohydrates: 92.2
- Fiber: 18.5
- Protein: 33.5
- Cholesterol: 9.8
Step by Step
White Bean Wrap
Bruschetta is one of those over-done menu items at restaurants. I never order it and only make it at home during the summer. The tomatoes are the true star in this white bean wrap but the garlicky white beans come in a close second.
Hummus: Leave out the white beans from the bruschetta and add a smear of hummus to the wrap before placing the spinach on top (or double down on bean power and just add the hummus!)
Greens: Spinach is my usual go-to wrap green but kale or a lettuce mixture would also work (kale especially well since it’s one of the greens that is a bit heartier during the warm summer months).
Vegan: Leave off the goat cheese- it’s pretty simple!
We have a discourse in our house in that M doesn’t like sandwiches. Too much bread, not enough filling. These wraps from Flatout are a great compromise. They let the ingredients shine, have a bit of protein themselves thanks to chickpeas, and hold together well for his lunch. A few other ways to use these wraps: