f you’re watching your weight, these flavorful wraps are perfect for you! It’s hard to eat more than one, since they’re so deliciously satisfying and nutritionally balanced.

Ingredients:

• 1 ¼ pounds organic baby spinach
• 1 tablespoon Napa Valley organic olive oil
• 1 clove Melissa’s organic garlic, minced
• 1 teaspoon crushed red pepper flakes
• 4 thick slices Boar’s Head Mesquite wood smoked turkey, diced
• 1 cup diced baby carrots
• 1/3 cup Health Valley low-fat no salt added chicken broth
• 1/3 cup liquid drained from cooked spinach
• 1 teaspoon dried rubbed sage
• 1 14.28-ounce can Carmelina Brand cannellini beans, rinsed and drained
• 5 Food for Life Ezekiel sprouted grain tortillas
• ¼ cup freshly grated Reggiano Parmesan cheese

Instructions:


1. Rinse the spinach in a colander and place wet spinach in a medium pot with a lid. Cover and cook on medium-high heat, about 3 minutes, or until just wilted. Do not discard the cooking liquid.

2. Heat the oil in a large skillet with a cover. Add garlic and crushed red pepper and sauté until fragrant, about 1 minute. Add the turkey, carrots, chicken broth, 1/3 cup of the green liquid from the cooked spinach, and the dried sage. Bring to a boil, cover and simmer about 5 minutes, until the carrots are crisp-tender. Uncover and cook about 6 more minutes so the liquid is almost completely evaporated. Stir in the cannellini beans and cooked spinach. Cook uncovered 2 more minutes.

3. Heat tortillas, one at a time, on a skillet over high heat. Using a slotted spoon, scoop 3/4 cup of the mixture into each tortilla, sprinkle 1 tablespoon cheese over each and roll tortillas around the filling, folding over the ends first. Serve warm.