You wouldn’t think goat cheese and pesto goes together, but oh man it really does! Yum.
Yesterday I wanted a salad wrap, I had already eaten a leftover chicken breast a few hours earlier, so I decided to go vegetarian.
I’m a bit obsessed with pesto, and wraps are my go-to at home quick lunch these days.
Somehow the pesto makes the wrap feel like you’re at a cafe and not just sitting at home, scarfing it down.
Add some fresh avocado and sun dried tomatoes and you are fancy.
By the way, I often eat this pesto/goat cheese wrap with some sliced deli chicken or turkey added, I skip the avocado sometimes, it just depends on my mood.
It’s creamy and satisfying, and while not at all fat free, it has those healthy fats that make your heart happy and your skin glow.
Ingredients: (per wrap)
1.) A regular sized tortilla, I like the organic whole wheat olive oil tortillas from Trader Joe’s.
2.) One ounce of soft mild goat cheese, or a one ounce medallion from Trader Joe’s.
3.) Pesto sauce, about two tablespoons.
I do make it myself, but I also like the Trader Joe’s one called Genova Pesto from their refrigerated section for quick lunches.
4.) Sliced ripe avocado and/or chicken or turkey.
I used about one third of an average sized avocado, or 3-4 good slices.
(By the way, it’s also yummy to add a vegetarian protein like Gardein Crispy Tenders, which are kinda like breaded chicken strips.)
5.) Salad veggies of your choice- this time, I used two sliced organic sugarplum tomatoes, a handful of organic baby romaine lettuce and a tablespoon of sun dried tomatoes.
6.) Optional: An additional dressing on the greens or some mayo, I used two tablespoons of Lowfat Parmesan Ranch from Trader Joe’s, only 30 calories total.
7.) Also optional: Olive oil spray or a half teaspoon of butter to brown the tortilla.
Salt and pepper to taste, mine was seasoned plenty without it.
I spray the olive oil spray or melt and spread out the butter a bit in a non stick skillet and heat the tortilla on medium high until it lightly starts to brown on one side.
Remove the tortilla to a plate, lightly brown side on the bottom/outside, of course.
Add the goat cheese first in chunks to the still warm tortilla, it’s good when it gets just a teeny bit softened that way.
Next add the pesto sauce, you don’t really have to warm it first, but you can.
Wash, dry, slice and add the veggies and avocado and/or any additional protein you like.
Drizzle on the ranch or other dressing over the greens or veggies, wrap up like a burrito, slice in half with a sharp knife and eat!
Calories: Mine as pictured above was approximately 500-550 calories. Enough to fill me up without being too full for the day time.
You can reduce that by using less pesto than I did, but why? Ha ha.
Hope you enjoy.