Food & Fitness
Recipes
Cannellini Bean Spread Wrap
This recipe was originally published in Diabetes Forecast Magazine.
Serves 4; Serving size: 1/4 cup bean spread, 1 whole wheat tortilla
Preparation time: 20 minutes
Ingredients
1 (14.5-oz.) can cannellini beans, drained and rinsed
3 oz nonfat cream cheese
2 small garlic cloves, minced
2 scallions, minced
Juice of 1 lemon
1/2 tsp ground cumin
1/4 tsp red pepper flakes
Salt and pepper to taste
Each wrap
4 thin cucumber slices
2 Tbsp shredded peeled carrot
2 medium tomato slices
4 sliced red pepper strips
1 (8-inch) whole wheat tortilla (lowest-sodium tortillas available)
Preparation
- For the spread, combine all ingredients in a food processor or blender.
- Add some water, if necessary, to make the mixture smooth.
- Pack spread, vegetables, and tortilla in separate containers.
- When ready to eat, spread about ¼ cup of the spread onto the tortilla. Top with cucumber, carrots, tomato, and red pepper.
- Roll into a wrap.
Nutrition Information
3 Starch
1 Vegetable
1 Lean meat
Calories 335
Calories From Fat 40
Total Fat 4.5 g
Saturated Fat 0.4 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 600 mg (without added salt)
Total Carbohydrate 58 g
Dietary Fiber 13 g
Sugars 5 g
Protein 16 g
Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you, and includes the foods you love. A key message for people with diabetes is "Carbs Count." Foods high in carbs (carbohydrates) -- bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets -- raise your blood glucose levels the most.
For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes.
Round out your meals with a serving of:
- Meat (such as fish or chicken) or meat substitute (such as beans, eggs, cheese, and tofu) about the size of a deck of cards and
- Non-starchy vegetables (such as broccoli or lettuce). If you have three (3) or more servings of non-starchy vegetables, count them as a carbohydrate choice. Three (3) servings is equal to 1 1/2 cups of cooked vegetables, or three (3) cups of raw vegetables.
Check your blood glucose to see how your food choices or these recipes affect your blood glucose. If your meal plan isn't working for you, talk to your dietitian about making a new one.
Along with exercise and medications (insulin or oral diabetes pills), nutrition is important for good diabetes management. By eating well-balanced meals in the correct amounts, you can keep your blood glucose level as close to normal (non-diabetes level) as possible.
The recipes on this page are only a part of what is offered in recipe books from the American Diabetes Association. Many also include information on meal planning, portion control, food buying and seasoning, as well as general cooking hints and tips for people with diabetes.
