adapted from Supermarket Vegan by Donna Klein
1 (15-ounce) can cannellini or other white beans, rinsed and drained
1 (7.25-ounce) jar roasted red bell peppers, well drained
1 to 2 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
1 to 2 cloves garlic, finely chopped
1/2 tsp salt, or to taste
freshly ground black pepper, to taste
6 (10-inch) flour tortillas, preferably whole wheat
several handfuls of spinach
4 Gardein Chick’n Scallopini
4 tbsp Daiya Mozzarella Style Shreds
In a food processor fitted with the knife blade, or in a blender, process the beans, red bell peppers, lemon juice, oil, garlic, salt, and black pepper until smooth and pureed. Transfer to a medium bowl. Cover and refrigerate a minimum of 30 minutes, or overnight.
When it’s almost chow time, toss the Chick’ns onto a lightly greased nonstick skillet, cook the first side for a few minutes over medium heat, and flip over. Top each with a tablespoon of Daiya shreds, and cook for another 2-3 minutes, until the “cheese” is melty. Remove from skillet and set on a plate with a paper towel to cool. Cut each into 1/2-inch strips.
Prepare the wraps by placing the tortillas on a flat work surface. Spread equal amounts (about 1/2 cup) of the bean mixture on each tortilla, leaving a 3/4-inch border all around. Place a handful of spinach leaves (or, just two leaves if you wanted to follow the original recipe… I figured the more greens, the merrier) in the center of each tortilla. Place the “cheesy” Chick’n strips on the spinach leaves, and tightly roll up each tortilla from the edge nearest you, tucking in the sides and leaves as you roll. Makes 6 servings.