“Chow Down”

Delicious Turkey Pesto Wraps

Ingredients:
4 large spinach tortillas
2 cups organic baby spring mix
8 slices free range roasted turkey deli meat
2 tomatoes thinly sliced
4 slices organic cheddar cheese slices – cut in half
Italian seasoning
Olive oil

Pesto – recipe follows

• 1/2 cup walnuts, almond or pine nuts
• Sea salt and ground pepper
• 2 cups lightly packed fresh basil leaves
• 2 garlic cloves, coarsely chopped
• 1/3 cup extra-virgin olive oil
• Put nuts, sea salt, pepper, basil and garlic in blender or food processor. Turn on low and slowly drizzle olive oil in. Turn up higher to form a creamy paste.

Directions:

Spread 1 tablespoon pesto mixture over entire tortilla.
On one side of tortilla layer turkey meat, cheese, ½ cup organic baby spring mix and 3 – 4 slices tomatoes.
Drizzle with a little olive oil and sprinkle with Italian seasoning.
Gather all ingredients and roll into a tight circle.
Keep in long roll, or cut in half or pinwheel circles.
Great finger food for children and packs easily for road trips!

Vegetarian version:

Follow above recipe but omit turkey deli slices.

Add the following vegetable variations (your choice): Thinly sliced red onions, red, yellow & orange peppers cut into strips, alfalfa sprouts, thinly sliced cucumbers and/or shredded carrots. Additionally try pepper jack cheese.

Vegan version:

Follow original recipe but omit turkey deli slices and cheese.

Add the following vegetable variations (your choice): Thinly sliced red onions, red, yellow & orange peppers cut into strips, alfalfa sprouts, thinly sliced cucumbers and/or shredded carrots.
To really boost the flavor in this vegan version add 2 tablespoons pesto sauce, drizzle more olive oil and add extra sprinkle of Italian seasoning. Enjoy!

11a.m. – 4 p.m.
"Kids R Cooking”
Cooking Demonstration
With Wendy Huet

PDF "PESTO" DOWNLOAD

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