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Pesto Turkey "Wraps"

Prep Time 10 minutes
Cook Time 35 minutes
Servings 2 (1 cup pesto)

Ingredients

For the wrap:

  • 1 cup cottage cheese*
  • 2 large eggs

For the pesto:**

  • 4 cups loosely packed basil, parsley, cilantro, dill, and/or arugula (I like to use a mix of two)
  • ½ cup toasted almonds
  • ½ cup crumbled feta cheese (or use ½ cup parmesan, about 2 oz)
  • ¼ cup olive oil
  • 2 tbsp lemon juice
  • 1 clove garlic
  • ¼ tsp kosher salt
  • ¼ tsp black pepper

For the sandwich:

  • 4-6 oz sliced deli turkey
  • 2-4 oz fresh mozzarella cheese, thinly sliced
  • 1 tomato, sliced into rounds
  • Lettuce or arugula
  • *I used two different brands of cottage cheese. Good Culture was a little more runny than Friendship, so your mixture might be thicker or thinner than mine but it all works!
  • **You can also just use store bought pesto to save time. This makes enough pesto for this recipe and Greek Pesto Burger Bowls or anything you want to add pesto to!

Items you can prep ahead (optional)

  • Make the pesto
  • Make the cottage cheese wrap
  • Slice the cheese and tomatoes

Instructions

  • Preheat the oven to 350F. Line a baking sheet with parchment paper and lightly grease it all over with olive oil or a spray.
  • In a high-speed blender, add all of the pesto ingredients and blend until smooth or slightly chunky, starting at a low speed. Transfer to a container, scraping out every last bit.
  • In the blender (no need to rinse), add the cottage cheese and eggs. Blend until smooth. Pour down the center of the baking sheet. Use a rubber spatula to spread it into a thin, even rectangle that takes up most of the baking sheet.
  • Bake for 35 minutes or until deeply browned on top and on the edges. Don’t take it out early - I did this during testing and the wrap ripped open very easily. It’s better to over bake it. Let cool completely (another key step).
  • To assemble, spread about ¼ cup pesto down the center of the wrap. Top with a layer of turkey, cheese, tomato, and arugula. Carefully fold and roll into a wrap. Cut in half with a serrated knife.

Notes

Substitutions:

  • To make vegetarian, skip the turkey and use 4-6 oz mozzarella. 
  • This can’t be made vegan due to the cottage cheese in the wrap. 
  • Use any deli meat in place of turkey.
  • Use the cottage cheese wrap base to make any wrap - choose your own adventure!

Storage:

  • Store leftovers in an airtight container:
    • Pesto: up to 5 days in the fridge or 2 months in the freezer
    • Cottage cheese wraps: up to 5 days in the fridge. I imagine these would freeze well too.

Leftovers + Repurposing:

  • Use leftover pesto for Greek Pesto Burger Bowls or any other pesto recipe. Pesto is delicious on toast, with scrambled eggs, in sandwiches, or stirred with yogurt for a dip or sauce.