Pesto White Bean Wrap

Pesto White Bean Wrap

Recipe by Alexandra Babcock, MPH, RDN, DipACLM

Serves 2

Ingredients  

  • 1 – 16 oz. can cannellini beans, rinsed  
  • 2 tbsp. pesto  
  • ½ cup cherry tomatoes  
  • 1 cup spring mix or baby greens 
  • 2 slices of red onion  
  • 2 whole grain wraps

Directions  

  1. Lay out and wash all ingredients. 
  2. Slice onion and cherry tomatoes in half. Set aside.
  3. Combine beans and pesto in a bowl and mash until combined. The beans will take on a light green color.  
  4. Lay out wrap. Layer ½ bean mixture in the middle of the wrap, saving some of the edge to act as a binder to close.  
  5. Layer in veggies on top of the bean mixture.  
  6. Roll together and secure with remaining bean mixture.  
  7. Serve immediately or enjoy later.

Chef tip: If using whole tomatoes instead of cherry tomatoes, remove the seeds to help keep your wrap from getting soggy in your lunch.

Nutrition fact: Check your ingredients label for whole wheat or whole grain flour as the first ingredient to ensure you are purchasing a high fiber product.  

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