Cannellini Bean, Rosemary Hummus & Greek Salad Wraps

For the Hummus:
* 1 15-oz. can cannellini beans, drained and rinsed
* 2 stems fresh rosemary, leaves stripped from stem and chopped
* 1 clove garlic
* Extra virgin olive oil
* Black pepper to taste

For the Salad:
* 2 firm vine-ripened tomatoes, quartered and thinly sliced
* 1/4 cucumber, halved and thinly sliced
* 1/4 medium-sized red onion, thinly sliced
* Handful pitted kalamata olives
* Handful chopped fresh flat-leaf parsley
* 1/4 lb. mixed greens
* Juice of 1 lemon
* Coarse salt to taste
* 4 large pita breads, flour tortilla wraps or flavored wraps
* 1/4 lb. feta cheese, crumbled

Directions

1. Combine beans, rosemary, garlic, olive oil and black pepper in a food processor or blender. Pulse until smooth.
2. Combine tomatoes, cucumber, onion, olives, parsley, greens and lemon juice in a bowl. Drizzle with olive oil, and sprinkle with salt. Combine well.
3. Warm pitas or wraps in oven or on a pan. Spread pitas with a generous dose of white bean hummus. Top with a layer of Greek salad mixture. Sprinkle with feta cheese, and roll.