Roasted Vegetable Wrap with White Bean Spinach Spread

For the vegetables:

Cut the vegetables into spears and drizzle with olive oil and garlic salt. Roast in the oven at 400ºF for 10 minutes.

Spread 3 tablespoons of the White Bean Spinach Spread onto each tortilla and layer half of the veggies into each. Sprinkle with green onion, wrap it up and eat!

For the spread/dip:

In a large nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add the garlic and cook for about 1 minute. Add the spinach and cook until wilted. Allow spinach to cool for a few minutes.

Place the remaining olive oil, spinach mixture, cannellini beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor. Blend until smooth.

The leftover spread/dip is fantastic with pita chips or can be used for dipping raw veggies in as a healthy snack!