Sundried Tomato Pesto and White Bean Wrap

Use the leftover pesto in pasta. For an added protein boost, add canned tuna or salmon.

Pesto (Makes 1 cup):

1 cup oil-packed sundried tomatoes (drained)

4 garlic cloves, peeled

½ cup fresh basil

¼ cup walnuts

1 teaspoon red pepper flakes

¼ cup olive oil

Wrap:

1 large whole wheat pita or tortilla

2 tablespoons sundried tomato pesto (recipe above)

⅓ cup white beans, mashed with a fork

⅓ cup arugula

Combine all pesto ingredients except oil in a food processor and pulse until well combined. Add the oil and continue mixing.
Spread pita with 2 tablespoons of the pesto, then fill with arugula and white beans and roll up into a wrap.

An Oldways Whole Grains Council recipe, courtesy of Kelly Toups

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