Turkey Wraps With Herbed White Bean Spread

1 can (15 oz) white beans (such as navy or cannellini) rinsed and drained
3 Tbsp extra-virgin olive oil
2 tsp. fresh lemon juice
1 small garlic clove
1 tsp. fresh thyme leaves, or 1/2 tsp. dried
Pinch of kosher salt
1/4 tsp. fresh ground pepper
4 large (10-12 inch) flour tortillas
3/4 # thinly sliced roast turkey breast
1 large tomato, thinly sliced
1/4 medium red onion, thinly sliced
2 oz. shaved Parmigiano-Reggiano
1 cup arugula or baby spinach leaves
Chips (optional)

Combine beans, oil, juice, garlic, thyme, salt and pepper in the bowl of a food processor. Puree until smooth, stopping once to scrape down sides, for bean spread. (Can be made ahead. Cover and chill up to 2 days.)

Spread bean spread on one side of each tortilla, leaving a 1-inch border around edge. Arrange turkey down center of each tortilla; layer with tomato, onion, cheese and arugula. Starting at one end, tightly roll each tortillas and place, seam side down, on a serving plate. Cut crosswise in half and serve with chips, if desired.

*We had this last night and it was sooooo easy and yummy. Enjoy!!