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ZESTY SPINACH WRAPS

Serves : 5
INGREDIENTS
  • 1 pounds organic baby spinach
  • 1 tablespoon Napa Valley organic olive oil
  • 1 clove Melissas organic garlic minced
  • 1 teaspoon crushed red pepper flakes
  • 4 thick slices Boars 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 ounce can Carmelina Brand cannellini beans rinsed and drained
  • 5 Food for Life Ezekiel sprouted grain tortillas
  • cup freshly grated Reggiano Parmesan cheese
DIRECTIONS

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.

Heat the oil in a large skillet with a cover. Add garlic and crushed red pepper and saut 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.

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.