These Ham and Turkey Pesto and Sun-Dried Tomato Wraps are amazing, quick and easy. They take no time to make. You can also cut them in pinwheels and bring them to a party as an appetizer.
It’s inspired by our latest vacation in Oregon/Seattle. We stayed at a lovely place in Hillsboro, OR. It’s called Oakwood Gardens where there’s a charming cottage, beautiful gardens and alpacas (that you can feed!) on the property. We stayed there 2 years ago during Thanksgiving. The funny story was, it rained everyday and extra hard on Thanksgiving. So much that we had to cancel Thanksgiving dinner reservation and ended up sharing turkey sandwiches from Starbucks. ha ha ha. So this year’s trip was meant to be a redemption. We went in September when it was the driest season in the Pacific Northwest. It was perfect, sunny, 70s°F during the day, 60s°F at night.
Back to the Ham and Turkey Pesto and Sun-Dried Tomato Wraps. We went hiking at Mirror Lake Loop Trail. I don’t know about you, but I always think ahead about what I’m gonna eat, even when hiking. Here’s the picture of the lake. So beautiful!
We stopped at a café to get some snacks and we decided to get some wraps. I got these amazing turkey pesto with sun-dried tomato wraps that were so delish. My mission, replicate them ASAP when we get home.
Let’s make some wraps!
I like making my own pesto but you can use store bought.
Start with toasting your nuts. I used walnuts but you can use pine nuts. Toast them in a dry pan for a few minutes or you can roast them on a baking sheet under 350°F for 5 minutes.
Combine basil leaves, nuts and garlic in a food processor and process until very finely minced.
With the machine running slowly dribble in the oil and process until the mixture is smooth.
Add fresh grated Parmesan cheese and process very briefly, just long enough to combine.
Voila… your homemade pesto is done!
Spread pesto thinly on a wrap, leave about 1/2 inch along the edges.
Add a handful of spring mix vegetable, spread them all over the wrap.
Place 1 piece of turkey and 1 piece of ham on top. If the meat is thin, you may need 2 of each.
Place sliced sun-dried tomatoes on top of the meat, try to spread them all over the wrap so you get them in every bite.
Add 2 slices of Provolone cheese.
Fold the two sides from the side like you are making a burrito.
Roll tightly from bottom up.
Keep rolling until the end.
Cut them once, in half, at an angle. Or cut straight into 1-inch wheels if making pin wheels.
Enjoy! I hope you give these Ham and Turkey Pesto and Sun-dried Tomato Wraps a try, the recipe card is below.
- For the basil pesto:
- 2 cups fresh basil leaves
- 2 tablespoons toasted pine nuts or walnuts
- 2 large cloves garlic
- ½ cup extra virgin olive oil
- ½ cup freshly grated Parmesan cheese
- For the wraps:
- 4 sun-dried tomato basil wraps (or your other favorite)
- 1 cup basil pesto
- 2 cups spring mix (baby lettuces and greens)
- 4 thick slices ham
- 4 thick slices turkey
- 8 slices Provolone cheese
- ¼ cup thinly sliced sun-dried tomatoes
- Toast the walnuts (or pine nuts) in a dry pan for a few minutes or you can roast them on a baking sheet under 350°F for 5 minutes.
- Combine basil leaves, nuts and garlic in a food processor and process until very finely minced. With the machine running slowly dribble in the oil and process until the mixture is smooth. Add fresh grated Parmesan cheese and process very briefly, just long enough to combine.
- Spread pesto thinly on a wrap, leave about ½ inch along the edges.
- Add a handful of spring mix vegetable, spread them all over the wrap.
- Place 1 piece of turkey and 1 piece of ham on top. If the meat is thin, you may need 2 of each.
- Place sliced sun-dried tomatoes on top of the meat, try to spread them all over the wrap so you get them in every bite.
- Add 2 slices of Provolone cheese.
- Fold the two sides from the side like you are making a burrito. Roll tightly from bottom up.
- Cut them once, in half, at an angle. Or cut straight into 1-inch wheels if making pin wheels.
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