Stuffed with spinach, roasted red peppers, feta, and chicken, this wrap is hearty and filling, and most definitely an Autumn inspired sandwich.
I typically think of summer as the season for sandwiches. It’s difficult to beat a classic BLT with fat, juicy, tomatoes and fresh from the garden lettuce. Our gardens may be frost-bitten by now, but that doesn’t mean we have to give up on the sandwich, and this Spinach, Roasted Red Pepper, and Feta Turkey Wrap is the proof.
I seem to go through phases with sandwiches. For a few weeks, I’ll eat them every day for lunch. I’ll switch out the meats, play with different cheeses and spreads, or grill them for a change of pace. But after awhile, I always get burnt out. The past few months, I’ve been in burnt out mode. I was tired of the same old bread/cheese/tomato/lettuce formula, so I stopped eating them for awhile in favor of egg scrambles and dinner leftovers.
But then this wrap entered my life. I discovered this by pure coincidence one afternoon when a short errand turned into a several hour affair. I had planned to head home for lunch, but I was getting hangry, so I decided to pop into Cup O’ Joe and grab something for the road. I picked out a wrap from the glass display case and hurried out the door, onto the next item in my to do list. I wasn’t more than two bites in when I realized this wrap was more than what its humble packaging suggested. Stuffed with spinach, roasted red peppers, feta, and chicken, this was not your average take-out sandwich. It was hearty and filling, and most definitely an Autumn inspired sandwich. Cold weather loving spinach and sweet, juicy bell peppers make a brilliant substitution for the more typical tomatoes and lettuce. Pesto gives this the faintest hint of summer, but there’s no denying it, this wrap is made for October.
Since that fateful run-in, I’ve been dying to recreate the wrap at home. Luckily, it wasn’t complicated. I used most of the same ingredients, but subbed deli turkey for chopped chicken to save time. I’ve made the wrap at least four times in the past few weeks, and the Mr. and I are both fully back in sandwich-love.
This wrap is great for using up leftover turkey (I hear they may be a holiday coming up that results in such a thing) or for packing in a lunch box to take to work or school. Speaking of lunch boxes, you know what every lunch box needs? A fresh baked cookie! My friend Susan of Girl in the Little Red Kitchen recently launched her Bake Shop, where she’s churning out delumptious fresh baked cookies you can have shipped to your front door! I’ve had the opportunity to sample several of her cookies, and they are wonderful. I’m especially a fan of the classic chocolate chip sprinkled with vanilla sea salt. Sweet and salty for life!
Head over to her bake shop to check out all she has to offer and get in on some great lunch box deals!
- 2 large (burrito size) tortillas
- 2 Tablespoons olive oil mayonnaise
- 4 teaspoons pesto
- 2 handfuls spinach
- 4 jarred roasted red bell pepper halves, sliced
- 4-6 slices deli turkey breast
- 2 ounces crumbled feta cheese
- Spread one Tablespoon of the mayo and 2 teaspoons of the pesto onto each tortilla. Top each tortilla with a handful of spinach, sliced bell pepper, sliced turkey, and crumbled feta. Fold the bottom and top of the tortilla in towards the center of the burrito, then roll it from left to right. Serve immediately.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 414Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 82mgSodium: 1620mgCarbohydrates: 27gFiber: 5gSugar: 16gProtein: 22g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.
Recipe by NeighborFood