July 21, 2010

Turkey Pesto Wrap Recipe

This is a new recipe that was fabulous.  It is perfect for those hot summer nights when heating up the kitchen is impractical, or on a busy week day night.  They can be made the day before, and would be an excellent lunch item.

All you need to get started are a few items:  whole grain tortillas, pesto, fresh baby spinach, shredded cheddar cheese, turkey breast, and tomato.

Spoon some pesto into the middle of a tortilla, and spread out evenly.

Next place a layer of baby spinach on top.

Sprinkle on some cheese.

Layer on some turkey.

Add some tomato.

And start rolling.

I discovered placing the tomatoes a bit closer to the bottom of the tortilla and pulling them down as I rolled, helped it roll more evenly.

Slice in half, and serve with asparagus.  If you are feeling less veggie, tortilla chips and salsa would make an excellent side for this wrap, too.

Each wrap contains just 332 calories!  It seemed as if the cheese did not add much to the flavor to this wrap and could be omitted for less fat and calories.  If calories are not much of a concern, mozzarella or parmesan might be a better flavor option with the pesto.  Although one wrap with the asparagus and a glass of Pino Grigio was a satisfying meal for me, my husband required two wraps.

Prep Time:  10 minutes  Cooke Time:  0 minutes  Servings:  6 wraps


6 Mission Mutli-Grain Plus Flour Tortillas
6 tablespoons of Classico Pesto Sauce
1 cup fresh baby spinach
1/2 cup cheddar cheese, shredded
12 slices of turkey
1 tomato, sliced thinly into 12 pieces


Evenly spread the pesto onto a tortilla.  Layer the ingredients in the order listed, placing the tomatoes near the bottom of the tortilla.  Starting at the bottom, roll the tortilla up tightly.  Slice and serve.  Asparagus compliments this wrap as would chips and salsa.  Enjoy.

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