CREAMY PESTO TURKEY WRAPS
The only thing that gets us more excited than knowing it’s lunchtime is hearing that we can eat it with our hands. When Lisa got her hands on Maple Lodge Farms’ new Natural From The Farm deli, she headed straight into the kitchen and whipped up these delicious Creamy Pesto Turkey Wraps. Homemade creamy pesto is spread on a spinach tortilla, topped with quick skillet-grilled zucchini slices and layered with sun-dried tomatoes, baby spinach, provolone cheese, and of course turkey. This delicious concoction is then wrapped up and finished in the grill pan to melt the cheese.
Deliciousness aside, we love that we’ve finally found turkey slices we can feel good about - with 25% less sodium than the leading natural deli brand. Maple Lodge Farms is a brand rooted in family values that cares as much about what we feed our families as we do. We were thrilled to discover that each slice is made with natural ingredients and 21% meat protein, not to mention it’s also gluten-free and full of flavour. Lisa loves that there’s no sugar added to their oven-roasted flavours (she knows I get enough of that with her cookies!)
So if you’re looking to avoid lunchtime letdown, you’ve found just the answer with this healthy and hearty lunch on-the-go.
Want to make this recipe at home? Grab some Maple Lodge Farms’ new Natural From The Farm deli with this coupon!
And click here for more great Maple Lodge Farms' Natural From The Farm deli recipes.
This post was sponsored by Maple Lodge Farms. The opinions are completely our own and based on our experience.
Bite Me Bit
“They say fingers were made before forks, and hands before knives.”
- Jonathan Swift
Creamy Pesto Spread
1 cup basil leaves, packed
¼ cup almonds, chopped
¼ cup freshly grated Parmesan cheese
3 tbsp olive oil
2 tbsp cream cheese
2 tsp fresh lemon juice
1 small garlic clove
½ tsp kosher salt
1 small zucchini, thinly sliced into 4 long strips
1 tsp olive oil
Pinch kosher salt
Pinch freshly ground black pepper
2 (10-inch) spinach tortillas
8 slices Natural from The Farm Oven Roasted Cooked Turkey Breast Deli
4 oil-packed sun-dried tomatoes, chopped
¾ cup baby spinach
4 slices provolone cheese
1) For the creamy pesto spread, in a small blender, combine basil, almonds, Parmesan, olive oil, cream cheese, lemon juice, garlic and salt. Process until smooth. Set aside.
2) For the zucchini, heat a grill pan over medium-high heat. Brush zucchini on both sides with olive oil and sprinkle with salt and pepper. Add slices to pan and cook until slightly charred, 4-5 minutes, flipping halfway through. Remove from pan and let cool.
3) To assemble the wraps, spread pesto over both tortillas. Divide turkey and place down the center of each wrap. Layer grilled zucchini, sun-dried tomatoes, baby spinach and provolone cheese over top. Roll up tightly and secure with toothpicks. Cut each roll in half and serve immediately.