1 (16-ounce) can cannellini beans or other white beans, drained
2 garlic cloves
6 (8-inch) fat-free flour tortillas
6 leaf lettuce leaves
3/4 cup sliced bottled roasted red bell peppers
1/2 cup (2 ounces) shredded provolone cheese
How to Make It
To prepare the roasted vegetables, combine first 8 ingredients in a large zip-top plastic bag; seal and marinate 20 minutes. Remove vegetable mixture from bag; discard marinade. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Broil 12 minutes or until tender, stirring occasionally; set aside.
Preheat oven to 350°.
To prepare pesto, place parsley and next 9 ingredients (parsley through garlic) in a food processor, and process until smooth, scraping sides of processor bowl occasionally.
To prepare wrap, warm tortillas according to package directions. Spread 1/4 cup pesto over each tortilla. Divide lettuce leaves, roasted vegetables, bell peppers, and cheese evenly among tortillas; roll up. Wrap each tortilla in foil; bake at 350° for 8 minutes or until thoroughly heated.