Sundried Tomato Pesto and White Bean Wrap

Rating

Average: 5 (1 vote)

Active time

20 minutes

Total time

20 minutes

Yield

1 serving

Ingredients

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

Instructions

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

Nutrition

Calories: 380
Total Fat: 13g
Saturated Fat: 1.5g
Sodium: 670mg
Carbohydrate: 59g
Fiber: 5g
Sugar: 2g
Added Sugar: 0g
Protein: 14g

Yield: 1 serving

How'd it Taste?

pdp

January 13, 2021

Delicious and filling! I paired the leftover pesto with the polenta recipe as suggested in your "Make Every Day Mediterranean" 4-week menu plan cookbook (Day 25). As a family of one I generally need to repurpose leftovers, so why not couple it with a new "favorite" recipe.

Katherine-Oldways

January 13, 2021

So glad you enjoyed it! Also, great use of leftovers. Thanks for sharing.