Crunchy Pesto Turkey Wraps
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8 small tortillas
1 lb. sliced roast turkey
2 cups chopped Romaine lettuce
1/2 cup sprouts (alfalfa works well)
2 firm cucumbers, cut into thin strips
1 red bell pepper, cut into thin strips
2 green onions, cut lengthwise into thin strips
1/4 cup mild chunky tomato salsa, most of liquid drained off
1/4 cup pesto
salt and fresh ground pepper to taste
Lay the tortillas out on a work surface. In the center of each tortilla, making sure you leave room at one end to form a ‘bottom’ and around the edges of the tortilla, arrange the veggies, evenly distributing each one between the 8 tortillas. The thin strips should all be laid the same direction.
Spoon even dollops of salsa and pesto over each, making sure you have enough to go around. Sprinkle a bit of salt and pepper on each.
Create a ‘bottom’ by folding the tortilla up over the end of the veggie strips, then rolling up like a burrito. Seal each in foil to transport to a picnic. Bring extra salsa and pesto to dipping if desired.