Margherita Pizza Wrap

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Margherita Pizza Wrap

 

1 cup uncooked whole-wheat couscous

3 tablespoons extra-virgin olive oil, divided

1 15 ounce can cannellini beans, drained and rinsed

1 14 1/2 ounce can diced tomatoes, slightly drained

1/4 cup green onion

1 garlic clove, minced

1 teaspoon Italian seasoning

6 tomato-flavored tortillas

6 tablespoons shredded part-skim mozzarella cheese

3/4 cup loosely packed fresh basil leaves

 

Prepare couscous according to package directions, using 1 tablespoon olive oil.

Cool.

In a medium bowl combine 2 tablespoons olive oil, beans, tomatoes, green onion,

garlic and Italian seasoning. Blend well. Add cooked couscous; toss gently with

fork to mix.

Warm the tortillas. Spread 2/3 cup of the bean-tomato-couscous mixture on the

bottom half of each tortilla, leaving room on the edges. Sprinkle with cheese.

Layer with basil leaves. Fold the side and bottom edges of each tortilla toward

the middle over the filling, then roll so the tortilla covers the filling.

Serves 6.

 

 

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