Ham Turkey Pesto Sun-dried Tomato Wraps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 tbsp Basil 2 tbsp Pine Nuts 2 clove Garlic 8 tbsp Extra Virgin Olive Oil 0.5 cup Parmesan Cheese, grated 200 gram Mission Gluten Free Tortilla 4 slice (6-1/4" x 4" x 1/16") Ham, extra lean, (5% fat) 4 slices Turkey breast, sliced, oven roasted, luncheon meat 8 slice (1 oz) Provolone Cheese 0.25 cup Sun Dried Tomatoes
Ingredients
For the basil pesto:
2 cups fresh basil leaves
2 tablespoons toasted pine nuts or walnuts
2 large cloves garlic
½ cup extra virgin olive oil
½ cup freshly grated Parmesan cheese
For the wraps:
4 sun-dried tomato basil wraps (or your other favorite)
1 cup basil pesto
2 cups spring mix (baby lettuces and greens)
4 thick slices ham
4 thick slices turkey
8 slices Provolone cheese
¼ cup thinly sliced sun-dried tomatoes
Instructions
Toast the walnuts (or pine nuts) in a dry pan for a few minutes or you can roast them on a baking sheet under 350°F for 5 minutes.
Combine basil leaves, nuts and garlic in a food processor and process until very finely minced. With the machine running slowly dribble in the oil and process until the mixture is smooth. Add fresh grated Parmesan cheese and process very briefly, just long enough to combine.
Spread pesto thinly on a wrap, leave about ½ inch along the edges.
Add a handful of spring mix vegetable, spread them all over the wrap.
Place 1 piece of turkey and 1 piece of ham on top. If the meat is thin, you may need 2 of each.
Place sliced sun-dried tomatoes on top of the meat, try to spread them all over the wrap so you get them in every bite.
Add 2 slices of Provolone cheese.
Fold the two sides from the side like you are making a burrito. Roll tightly from bottom up.
Cut them once, in half, at an angle. Or cut straight into 1-inch wheels if making pin wheels.
Serving Size: 4 tortilla wraps
For the basil pesto:
2 cups fresh basil leaves
2 tablespoons toasted pine nuts or walnuts
2 large cloves garlic
½ cup extra virgin olive oil
½ cup freshly grated Parmesan cheese
For the wraps:
4 sun-dried tomato basil wraps (or your other favorite)
1 cup basil pesto
2 cups spring mix (baby lettuces and greens)
4 thick slices ham
4 thick slices turkey
8 slices Provolone cheese
¼ cup thinly sliced sun-dried tomatoes
Instructions
Toast the walnuts (or pine nuts) in a dry pan for a few minutes or you can roast them on a baking sheet under 350°F for 5 minutes.
Combine basil leaves, nuts and garlic in a food processor and process until very finely minced. With the machine running slowly dribble in the oil and process until the mixture is smooth. Add fresh grated Parmesan cheese and process very briefly, just long enough to combine.
Spread pesto thinly on a wrap, leave about ½ inch along the edges.
Add a handful of spring mix vegetable, spread them all over the wrap.
Place 1 piece of turkey and 1 piece of ham on top. If the meat is thin, you may need 2 of each.
Place sliced sun-dried tomatoes on top of the meat, try to spread them all over the wrap so you get them in every bite.
Add 2 slices of Provolone cheese.
Fold the two sides from the side like you are making a burrito. Roll tightly from bottom up.
Cut them once, in half, at an angle. Or cut straight into 1-inch wheels if making pin wheels.
Serving Size: 4 tortilla wraps
Nutritional Info Amount Per Serving
- Calories: 729.4
- Total Fat: 56.3 g
- Cholesterol: 71.4 mg
- Sodium: 1,801.1 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 3.0 g
- Protein: 33.2 g
Member Reviews