Pesto Turkey Wrap Recipe by Shawn Stevenson
A healthy recipe with your leftover Thanksgiving turkey
“There was a time in my life when I was legitimately wrapped up in making wraps. Some people have a ‘goth’ phase, I had a ‘wrapping every conceivable combination of foods up in a tortilla or collard leaf’ phase. Thankfully, all of the experimentation brought me to a place of knowing what makes a truly elite, real-food wrap. This recipe serves as a great grab-and-go lunch. And for a variation, you can easily sub in grilled chicken instead of turkey.” —Shawn Stevenson, Eat Smarter Family Cookbook
Ingredients (Serves 4)
- 4 lavash wraps or burrito- sized tortillas
- 1⁄4 cup mayo (avocado oil- based mayo is ideal)
- 1⁄4 cup Superfood Pesto (page 284) or your favorite store-bought pesto
- 1 pound sliced nitrate-free roasted turkey breast
- 1 ripe avocado, pitted, peeled, and sliced
- 1/3 cup jarred roasted bell peppers, thinly sliced
- 1 (4-ounce) ball fresh mozzarella cheese in water, sliced
- Sea salt and black pepper
- 11/2 cups baby arugula or spinach
Place a lavash wrap on a cutting board and spread 1 tablespoon of the mayo and 1 tablespoon of the pesto in the center. Top with 1⁄4 pound
of the sliced turkey, then one-quarter each of the avocado, roasted peppers, and mozzarella. Season with a pinch of salt and pepper and arrange one-quarter of the greens on top. Gently roll up into a wrap. Repeat with the remaining 3 lavash and the rest of the fillings and enjoy!
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