- Dressing:
- 1 (15 ounce) can cannellini or Great Northern beans, rinsed and drained, divided
- 2 large cloves garlic, peeled
- 1 fresh California nectarine, pitted and diced
- 3 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- Sea salt to taste
- Salad:
- 5 leaves fresh basil, chopped
- 4 slices bacon, cooked crisp and crumbled
- 2 fresh California nectarines, pitted and sliced
- 1 avocado, peeled, pitted and cubed
- 1 (5 ounce) package mixed baby greens
- 1 cup bite-size pieces grilled or roasted boneless, skinless chicken or turkey breast, chilled
- 1/2 cup slivered red onion
- 1/4 cup crumbled blue cheese
- 4 large whole wheat wraps or tortillas
- Puree 1/3 cup beans with remaining dressing ingredients in a blender until smooth; set aside. Toss remaining beans with all salad ingredients in a large bowl. Drizzle with dressing and toss gently. Place equal amounts of salad in the center of each wrap. Fold in one side then roll up to enclose.