Diabetic Recipe of the Week: Cannellini Bean Spread Wrap

Makes: 4
Serving Size: 1/4 cup bean spread, 1 whole wheat tortilla
Preparation Time: 20 minutes
Ingredients
Spread:
1 (14.5 oz.) can cannellini beans, drained and rinsed
3 oz. nonfat cream cheese
2 small garlic cloves, minced
2 scallions, minced
Juice of 1 lemon
1/2 tsp. ground cumin
1/4 tsp. red pepper flakes
Salt and pepper to taste
Each wrap:
4 thin cucumber slices
2 Tbsp. shredded peeled carrot
2 medium tomato slices
4 sliced red pepper strips
1 (8 inch) whole wheat tortilla (lowest-sodium tortillas available)
Preparation
1. For the spread, combine all ingredients in a food processor or blender. Add some water, if necessary, to make the mixture smooth.
2. Pack spread, vegetables, and tortilla in separate containers. When ready, spread about 1/4 cup of the spread onto the tortilla. Top with cucumber, carrots, tomato, and red pepper. Roll into a wrap.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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