Turkish White Bean Wraps

Serving Size : 4
2 15 oz. cans navy or other white beans -- drained and rinsed
2 tablespoons fresh parsley -- minced
2 medium scallions, trimmed -- sliced thin
1 teaspoon Near East pepper
Salt -- to taste
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
4 cups stemmed dandelion or other bitter greens --
washed and dried
4 large Lavosh wraps or lg. flour tortillas,
--warmed one at a time in a hot skillet

Toss beans, parsley, scallions, pepper, and salt in medium bowl.
Drizzle with 1 tablespoon lemon juice and 1 tablespoon olive oil and
toss again. Adjust seasonings.
Toss dandelion greens with remaining tablespoon of lemon juice and
remaining tablespoon of oil in medium bowl. Sprinkle with salt to taste
and toss again.
Place 1/4 of the greens on the bottom half of each wrap. Spoon 1/4 of
the beans over each portion and roll up wraps, tucking sides toward
center to form bundles. Slice each roll in half and serve immediately.
Recipe By : Natural Health

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