Mindful Sodexo 
White bean pesto, spring mix, roasted beets, pickled carrots, and sliced turkey wrapped in a whole wheat tortilla.
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Prep Time: 15 to 25 minutes plus overnight for marinating carrots|Cook time: 20 to 25 minutes|Yield: 4 servings; 1 wrap per serving
Pickled Carrots makes about 1/2 cup
Ingredients
- 1/2 cup matchstick carrots
- 1/3 cup apple cider vinegar
- 3 tablespoons water
- 4 teaspoons granulated sugar
Roasted Beets makes about 1 cup
Ingredients
- 8 ounces red beets, washed, peeled, and sliced thin
- 1 tablespoon canola oil
- 1/8 teaspoon ground black pepper
White Bean Pesto makes 1 cup
Ingredients
- 1/4 cup water
- 1 cup low sodium cannellini beans, drained & rinsed
- 3 tablespoons fresh basil, stemmed and roughly chopped
- 1/2 teaspoon finely chopped garlic
- 4 teaspoons sliced blanched almonds, toasted
- 2 teaspoons chopped red onion
- 2 teaspoons shredded Parmesan cheese
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon Kosher salt
- 1 tablespoon canola oil
Smoked Turkey Wrap & White Bean Pesto
Ingredients
- 1/2 cup white bean pesto
- 1/2 cup sliced roasted beets
- 1/4 cup pickled carrots
- 4 (10-inch) whole wheat tortillas
- 8 ounces oven-roasted reduced-sodium turkey breast, sliced thin
- 4 cups spring mix
To Prepare Pickled Carrots:
- Place vinegar, water, and sugar in a small saucepan or a microwave-safe dish in the microwave. Bring to a boil to make marinade.
- Place carrots in a small mixing bowl. Pour hot marinade over the carrots, ensuring that the carrots are submerged.
- Cover and keep refrigerated overnight. Drain and discard excess marinade when ready to use.
To Prepare Roasted Beets:
- Preheat the oven to 475 degrees Fahrenheit.
- Toss the beets with oil and pepper in a small bowl until the beets are evenly coated.
- Place the beets on a baking sheet and roast for 15 to 20 minutes or until the beets are fork-tender. Remove from the oven and allow to cool quickly to room temperature.
- Cover and keep leftover beets in the refrigerator for up to 2 days.
To Prepare White Bean Pesto:
- Combine all ingredients in order in a food processor or blender, with water going in first and oil last. Blend or puree until all ingredients are well incorporated.
Note: The finished pesto will not be completely smooth. - Cover and keep refrigerated until ready to use. Leftover pesto can be held in the refrigerator for up to 2 days.
To Assemble Smoked Turkey & White Bean Pesto Wrap:
- Microwave or griddle the tortillas for 10 to 15 seconds to soften, then lay on a flat surface.
- Spread 2 tablespoons of white bean pesto down the center of the tortilla.
- Place the following ingredients in order on top of pesto:
- 1 cup spring mix lettuce
- 2 tablespoons roasted beets (about 2 to 3 slices)
- 1 tablespoon pickled carrots
- 2 ounces sliced turkey breast. - Roll burrito-style and cut in half on the diagonal.
- Enjoy immediately!
Chef Tips:
- "Wash" your hands and cutting board with a little bit of oil or nonstick vegetable spray after handling beets to make getting beet juice stains out easier.
- Extra pesto can be frozen by placing tablespoon-sized dollops on a parchment-lined baking sheet and freezing until solid or in ice cube trays. This will keep in the freezer for up to 1 year.
Nutrition Facts: Calories: 330, Carbs: 40g, Protein: 18g, Fat: 11g, Sat. Fat: 3g, Cholesterol: 25mg, Sodium: 680mg, Fiber: 6g
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