Sundried Tomato Pesto and White Bean Wrap

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.

Banner Image:

SundriedTomatoPestoWhiteBeanWrap_KT.jpg

Grain:

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

Active time:

20 minutes

Yield:

1 serving

Nutrition:

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

Author:

An Oldways Whole Grains Council recipe, courtesy of Kelly Toups

Diet:

Mediterranean Diet

Recipe tags:

Staff Favorites

Course:

Main dishes

Meal:

Lunch

Dietary choice:

Vegetarian Vegan

Rating:

Description:

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