You can also pack this sandwich spread as a dip and pack it into your child's lunch box along with vegetables and breadsticks for dippers.
Prep Time: 10 minutes
Ingredients:
- 1 (16 ounce) can cannellini beans, drained
- 2 tablespoons lemon juice
- 1 (3 ounce) package cream cheese, softened
- 3 tablesopons olive oil
- 1/3 cup grated Parmesan cheese
- 1/8 teaspoon cayenne pepper, if desired
- 1/2 teaspoon dried marjoram leaves
- 4 (10 inch) jalapeno flavored or plain flour tortillas
Preparation:
In blender container or food processor, combine drained beans with remaining ingredients except tortillas. Blend or process until mixture is almost smooth. Spread mixture on tortillas and roll upl, enclosing filling. Cut sandwiches in half and place in zipper-lock bags; label, seal, and freeze.
To thaw, let thaw in refrigerator overnight, or place, still frozen, in lunch boxes in the morning and let thaw until lunch.
Copyright 2005, F+W Publications, Inc. All rights reserved
