Pesto-Turkey Pinwheels

Katie Choi

Pesto-Turkey Pinwheels

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Makes 4 servings

1 cup basil leaves, packed

1⁄4 cup walnuts (about 8 halves)

1 clove garlic

3 Tablespoons extra-virgin olive oil

1 teaspoon shiro miso or other mild miso paste

1⁄4 teaspoon kosher salt

Pinch of black pepper

4 whole-wheat rectangular wraps, lavash, or other flatbread (about 9-by-7 1⁄2 inches)

8 slices all-natural deli turkey (about 8 ounces)

1 large tomato, thinly sliced

1 cup baby spinach leaves, lightly packed


Whipping up a flavorful, cheese-free pesto couldn’t
 be easier. Spread the antioxidant-rich sauce on whole-
wheat flatbread to make these fun, spiral-shaped sandwiches.


1. Place the basil, walnuts, and garlic in the bowl of a food processor and pulse until finely chopped, about 30 seconds. Add the olive oil, miso, salt, and pepper and pulse until well combined, about 30 seconds more.

2. Spread 1 1⁄2 Tablespoons of pesto on each wrap. Divide turkey, tomato slices, and spinach among the wraps.

3. Starting at one of the long ends, tightly roll into a cylinder. Secure each wrap with six evenly spaced toothpicks, then slice in between the picks.


(a fermented soybean
paste that’s often used in Asian cooking) adds a subtly salty, savory, umami flavor to the pesto. If you don’t have it on hand, just omit it or add another small pinch of salt.

Per Serving:

Calories: 314

Carbohydrates: 30 g

Fat: 19 g

Protein: 17 g

Fiber: 10 g

Active Time: 15 minutes

Total Time: 15 minutes