Tuscan White Bean & Sun-Dried Tomato Wrap

Wash 100g fresh baby spinach and spin dry completely. Wash 15g fresh flat-leaf parsley, shake dry, and finely chop. Peel 1 small red onion and thinly slice 50g of it into half-moons. Wash 1/2 cucumber and slice 100g of it into thin half-moons. Finely mince 1 garlic clove.

Roughly chop 100g sun-dried tomatoes, reserving 30 ml (2 tbsp) of their packing oil from the jar.

Open and drain one 400g can of cannellini beans, rinsing them thoroughly under cold running water to remove starch buildup.

In a medium bowl, combine the rinsed cannellini beans, minced garlic, chopped parsley, 15g drained capers, 15 ml red wine vinegar, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.

Using a potato masher or sturdy fork, vigorously mash the bean mixture. While mashing, slowly drizzle in the 30 ml of reserved sun-dried tomato oil. Continue mashing and stirring until a thick, creamy, and cohesive emulsion forms, leaving about a third of the beans partially whole for a rustic texture. Fold in the chopped sun-dried tomatoes.

Lay 3 large flour tortillas flat on a clean work surface. Divide the emulsified bean spread evenly among them, spreading it across the center of each wrap while leaving a 3 cm clean border around the edges.

Layer the washed spinach, sliced red onion, and sliced cucumber evenly over the bean spread. Crumble 75g feta cheese over the vegetables.

Fold the bottom and top edges of each tortilla inward over the filling, then roll tightly from one side to the other to seal. Slice diagonally in half and serve immediately.