1 can(15 oz) white beans (such as navy or cannellini)rinsed and drained
3 tbsp extra-virgin olive oil
2 tspfresh lemon juice
1small garlic clove
1tspfresh thyme leaves
¼tspfreshly ground pepper
4large (10 to 12-inch) flour tortillas
¾lbthinly sliced roast turkey breast
1large tomatothinly sliced
¼medium red onionthinly sliced
1cup(1 oz) arugula or baby spinach leaves
Combine beans, oil, juice, garlic, thyme, salt and pepper in the bowl of a food processor. Purée until smooth, stopping once to scrape down sides, for bean spread.
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 tortilla and place, seam side down, on a serving plate. Cut crosswise in half and serve with chips, if desired.
Spread can be made ahead. Cover and chill up to 2 days.