Sundried Tomato Pesto Wraps

I made tortillas today. That’s pronounced with an “-l” sound, not an “-e” sound, in case you were wondering. Every since Napoleon Dynamite (God, I hate that movie) I’ve always said quesedilla, tortilla, etc. with an “ill-uh” not “eey-uh.”

Anyways – you should be proud of me. Because these are, pardon my French, damn good tortillas. Or wraps, I don’t really know what they’re called, but I think tortillas, even though I always call flexible breads such as this wraps. I mean…they wrap.

I had a sudden epiphany last night, as I was thinking about how I needed to make another loaf of bread today, that maybe I was sick of bread. Maybe I wanted to make something else. I don’t necessarily think I’m sick of bread, but after seeing some delicious wraps in the blogosphere (I’m looking at you and you) I decided wraps it was.

We won’t get into the fact that at the last minute I thought maybe I’d prefer making pitas. Once I realized that was more of a process involving a couple hours, I stuck to wraps.

I found this lovely recipe, and adapted it like so:

Whole-Grain Pesto Wraps

for 8-10 wraps

  • 1/4 c. oats (I used rolled – doesn’t matter what you use, though)
  • 1/4 c. bulgur (dry)
  • 1/4 c. sunflower seeds (or pumpkin or something similar)
  • 1 1/2 + 2 T. WW flour
  • 3 T. milled flax
  • 2 T. wheat bran (optional – this is what I kneaded in when I realized I needed more dry ingredient…you could use flour, or might not even need any)
  • 1 t. garlic salt
  • pinch of cracked black pepper
  • 3 T. Bella Sun Luci Sundried Tomato Pesto (see Β note)
  • 1 c. warm water
  • 1/4 t. baking powder

Note: Okay, okay – I went there. I specified a name brand for an otherwise generic ingredient. As a kid, I never could comprehend why it had to be “Kraft Mayonnaise” and not Hellmann’s. I hate mayonnaise and I don’t know why I used that for an example, but I digress. This Bella Sun Luci pesto is reaaaallly, really good. If you don’t have it, you should get it, but if you can’t find it, any pesto that is not healthified will work. You want one with lots of oil. I don’t even want to suggest you sub with just oil because then all the flavor will be gone. These rely on the pesto!

1. In a food processor or blender, grind your first two ingredients – the oats and sunflower seeds. You’ll want a pretty fine grind – this took me a couple minutes. Once it resembles a consistency sort of like a medium grind cornmeal, add in the bulghur and then pulse a couple more times. This should measure almost a full cup. Dump into a large mixing bowl.

Add in the rest of your dry ingredients.

2. Add in the pesto and water. Stir until clumpy, and then knead until combined. Form into a ball.

I love the random pine nut from the pesto front and center.

It shouldn’t be too sticky, and not too dry. You should easily be able to form it into a ball. If it’s too sticky, add some more flour. Too dry, add some more water.

Wrap the dough ball in cling wrap, and let sit for ten minutes.

3. After it’s sat, divide the dough ball into 8-10 pieces. (I got 9, I think?) Roll into balls, and place back in the bowl. Cover with the cling wrap again, and let sit another ten minutes.

4. Clear off your workspace, and get out your rolling pin and large drying pan/griddle/skillet. I used a nonstick large frying pan. Turn on the burner for the pan to medium-low. Dust your work surface with flour, as well as your rolling pin. Grab a dough ball, and flatten it a bit before rolling out from the center in all directions.

Apologies for th epop-up flash photography!

You’ll want to get it reaaaalllly thin! Thinner than you may think is possible. It will almost be a little see-through. Mine were sort of haphahazardly divided so I had some much larger than a paper plate and some smaller than one – but I’ll say about the size of a paper plate is the target here.

Spread it out on the pan, and start rolling out your next dough ball, though keep an eye on your wrap in the burner. They don’t cook super fast – about the time it takes to roll one out, actually! But when it feels a little stiffer in the pan, flip it.

If you’re using them as wraps, you won’t want them really brown or golden because they’ll probably break rather than wrap. So go for lightly golden!

When they are done, remove to a paper plate. let cool fully before transferring to an airtight container or bag. I’m storing mine in the fridge. They’ll probably need to be microwaved for a couple seconds before use, though so far they’re staying surprisingly supple. I say surprisingly because I’m remembering once when I attempted making Roti and I did something wrong, and I yielded a bunch of really flat rocks that weren’t good for much of anything.

As you can imagine, I’m still a little bitter about the Roti experience. These, however, I am not bitter about.

These are good. They even got a “good” from the mama-kins. It was a “these would be really good if you hadn’t used whole wheat everything,” sort of good, but as I’ve mentioned before – she’s a work in progress in that area.

I can’t wait to get my hands on some basil pesto to make them with, and I bet pureeing some spinach would be pretty fun, too πŸ™‚

Aaaand, not to keep tooting my own horn (that’s a lie – I’m definitely tooting my own horn right now and I don’t even have any shame. I just made wraps, for Pete’s sake!) but the rest of today was pretty stellar too.

Waffles with pear, raisins, and peanut butter sauce

Which is sort of ironic because I woke up to rain. It bummed me out. I was so bummed out I almost didn’t want to go to the barn again, which put me in a “that’s that. He’s got to come here. blah blah blah. The rain is falling and the apocalypse is coming. blah blah blah.” mood. I knew I had to, though. He’s my Teddie monster. I love that little guy. It’d been too long since I gave him a cookie. A really good belly rub. A kiss on his pretty little cheek.

By too long I mean a day and a half, but it feels like a lot longer when you miss a riding day! I didn’t even really plan to ride him – but by the time I did some errands in town the sun was shining and I’ll be darned if it wasn’t getting hot outside again. So I took him for a [really fun] ride to the outdoor, around the meadows, and a short [because his little legs get tuckered out pretty quick] gallop up the hills. Short as in about ten strides before he’s out of breath and has to stop.

But he’s all cute and excited before he realizes it’s a lot of work, so we have fun anyways πŸ˜‰

Since I wasn’t really planning on riding, and if I did for not much more than fifteen minutes or so [I rode at least for half an hour] I didn’t think to bring a snack. By the time I got home, I was starved. With no bread and wraps made after this lunch, I wasn’t complaining that a green monster was what needed to happen.

I think this is my most-epic of all green monsters. Freya, is it epic enough to call it an epic greenie?! I’ll tell you one thing – I didn’t want it to end.

Blended:

  • frozen banana
  • peach
  • three (?) handfuls baby spinach
  • splash of almond milk
  • vanilla chobani
  • acai powder
  • flax oil
  • cashews

Adorned with:

  • wheat germ
  • raspberries
  • puffed rice
  • chopped medjool date
  • puffins (original)
  • peanut butter sauce
  • a drizzle of honey

and I think that’s everything? I’m telling you – what took this above and beyond the usual was definitely the frozen banana, peanut butter sauce, and cereals on top. Holy wow.

The afternoon was filling with wrap making, horse cleaning and other general nonsense. I started “classes” today, too. In quotations because sadly, they’re all online. I really only wanted two or three online, and two or so in the classroom. I mean, it’d be sort of nice to meet new people.

There’s always next semester. Or I can go lurk in the library.

nah .

Oh yeah, and I made some Chunks of Energy-esque bars. I just sort of threw everything that sounded good in the processor, though…not really following anything.

And dinner was another concoction all its’ own, based on this bean and plantain burger recipe.

Mash: 1/2 c. black beans, 1/2 of a baked sweet potato, 1/2 of a diced plantain.

Add in: 1/4 of a diced red pepper, 1 1/2 t. curry powder, salt, 1 T. quick oats, 1 T. VWG. Bake: 450 for 25 minutes, flipping once.

Serveed on a bed of baby spinach with millet (!!!), fresh garden tomato, mozzarella, corn, and BBQ sauce. Sorry, no clever dressing today.

Yes, there is millet under there somewhere…

Since I had time (re: patience) I knew I had to give it another go. And yes, I did make sure to keep it right next to the quinoa so I knew I was grabbing the millet and not the quinoa πŸ˜‰ Since I had the time/patience it actually cooked as it was supposed to. Nice and fluffy! I would like to make a “fun” dish with it next. Or breakfast. Daniel’s got a great recipe for me to give a shot though!

Wraps or Bread? Favorite kind of wrap?

Ever had a plantain? What did you think of it? They’re pretty neat little guys, aren’t they? Offering just as much nutritional bennies as a banana (and we already know there ae oodles!) but with less sugar and sodium. And you can’t eat them raw. Which sort of makes me want to try eating one raw…

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34 Comments

Filed under breakfast, cooking, dinner, health, health food, healthy living, lunch, recipe

34 responses to “Sundried Tomato Pesto Wraps

  1. I have only had plantains a couple of times and so far, I am not a fan. You and I must be on the same waive length with the flat bread and burgers…I made burgers yesterday. Sorry no Teddie riding today. I don’t know how you keep him far away. I think you think of him like we do our cats…you need them close. Have a great night Jessica!

    Oh and I am a flat bread kinda gal.

  2. Ok, so long as I can cram everything into the wrap, I prefer it over bread. Actually, I like both of them the same only if they’re used for the sole purpose of transferring a large quantity of other ingredients into my body.I hate sandwiches or wraps at restaurants that have next to no filling and the bread is too overpowering.

    And I love plantains and I’ve been seeing them a lot frequently (read: here and at the grocery store) and I realized I haven’t had one in at least 6 months if not a year! The last time I had one was back when I was counting calories like crazy and their higher calorie count was a bit of a turn off despite their amazing flavor.

    And as I look at my cooking notebook (I record all of my silly adventures in the kitchen ;)) my pitas took 8-10 minutes of kneading, a rise to double (about 50-60 minutes?) and then a rest of 10-20 after dividing them into 8 balls – so they’re not too time consuming. Totally worth the time you put into them when you see them puff up though. πŸ™‚

    And I love the idea of making tomato wraps, that’s so neat! Plus I’m jealous of your awesome waffles. I wish I had time to make the batter and space for the iron in my dorm. =\

  3. I honestly can’t choose between wraps and bread… they are both vital parts of my life, haha. Right now though as you know, I’m hooked on a good wrap. I’ve honestly NEVER thought about making my own before! *cough*genius!*cough*

    … I’m busting out the new waffle iron tomorrow morning with your delicious creations in mind! Unfortunately, I don’t have any wheat bran left.. or puffed cereal so they are going to have to be rather unexciting. I’m still really excited though, and this way I can see how much of a difference they actually make!
    ❀ Tat

  4. Well you are very ambitious, aren’t you! Tortillas are one of those things that I’ve never ever considered making because I’m afraid I won’t be able to match the store bought ones. But your version looks delicious and I may well try it soon!

    I prefer bread to wraps, most of the time. And I’ve only had plantains deep fried πŸ™‚

  5. Well done on the wraps! They look – and sound – far better than the store-boughts I’ve been buying lately. I mean, I like sprouted wraps and all, but they last like 2 milliseconds before the whole package becomes brittle and tough and they no longer live up to their name. If it weren’t for that factor, I’d love wraps. “Torillllas” if you will πŸ˜‰ But a thick slice or chunk of fresh and soft/grainy/chewy/whatever bread.. well that’s pretty hard to beat in my book.

    LOVE plantains! Never made them myself… but always get fried or roasted plantains at Cuban/Caribbean restaurants. Delish.

  6. ive promised myself to at least ATTEMPT homemade tortillas. my mom is usually really supportive of my creativity but she totally thinks it’ll turn out to be a culinary fail on my part. i cant believe how authentic your tortillas are- you definitely know how to make them right. im saving this and when im done my wraps in the fridge i’ll attempt it..and prove to the naysayers that i can do it too lol

    xoxo ❀

  7. Is it weird that I never thought to make my own wraps? THose look amazing! Although I’m sure you make it seem easier than it actually is… πŸ˜‰

  8. I love bread (I am a bread snob like you πŸ˜‰ ) but wraps are nice when I feel like switching it up. I love how you make so much from scratch!
    I have never tried a plaintain (hate bananas!) but they are pretty darn cure πŸ™‚

  9. HOLY MOLY!!! I’ve always been terrified to make my own tortillas!! I saw you Tweet about these and am SO glad that you found a recipe. Wow–so impressed πŸ™‚

  10. Those tortillas sound delicious! I’ve never made my own..or even had flavored tortillas like that. Even though they sell them, I think the only “unoriginal” tortilla I’ve had was a spinach wrap. :/

    Oh, and I say “quesadilla” with an ‘ill-uh’ too but will definitely have to start doing the same for all the other “-illa” named foods. πŸ˜› Totilluh’s a fun word to say haha!

  11. teenagehealthfreak

    wow. never knew that about the flour..add more FLOUR if it’s sticky. gosh. i been addin’ more WATER. i’m such a blonde sometimes. haha. and i woke up to rain too!!! it was so not fun…just bothers me to have to get out of my car…and yada yada. so glad you got the millet made! they do look similar..i actually had to lable my jars! and i put the water to grain proportions..mainly for mother’s use..she just can’t get it memorized!!!
    never tried a plaintain….never. always look at them..but i’m like what the heck do i do with it?!?! now i know. and for sure wrap. i just think i can taste the fillings better..like avocaodo! :)..but my home-made bread…i don’t know..that’s hard to decide.

  12. “Go make yourself a dang kesa-dila!” Hehe. I can quote Napoleon Dynamite and I’m kind of ashamed of it…
    Those tortillas look so awesome! It’s not a food that you typically think to make yourself, but they look perfect! I’ll have to give them a try some day. Have a good day πŸ™‚ ~Em

  13. Michelle

    Your wraps look so good! My guy friend will never say Tor-TEEYA he also does the Napolean Dynamite’s Tor-TILLA.

    I love sonoma wraps from TJ’s. Soooo good!

  14. I’m so impressed you made your own wraps! I’m always too scared of failure to try anything too difficult in the kitchen. Which is silly because it doesn’t even really matter if I mess up!

    I like wraps, but I’m defs more of a bread person. I like my carbs to be big and hearty!

  15. Those tortillas came out beautifully! I’ve only just begun making homemade tortillas, but mine are still pretty basic whole grain. Yours look like a real adventure!

  16. You made tortillas!!! Woohoo, go you!
    And those burgers sound fabulous!

  17. I like and make both…but your wraps but mine to shame! I can’t believe all the healthy ingredients you were able to add. I look forward to adapting my recipe next time. I loved seeing those puffins on top of your bowl (they are my absolute favorite!)

  18. Love love love this post Jess!! I normally prefer bread but maybe it’s because I’ve always had a bad experience with wraps as I tend to over cook them so they go really crunchy and I just love really good hearty bread but wow, your tortillas sound delicious!
    The burgers – ohh thankyou SO much for posting this recipe as I used plantain before but just ended up mashing it but to make it into a burger sounds way better! I’m definitely making these tonight – I just love plantain πŸ™‚ I’ve had them as a dessert at a restaurant too. Apparently when they are over-ripe and completely black, they are much sweeter like bananas and are used for desserts. Yum!!

  19. You made wraps!!? I am in awe! I’ve attempted bread once (rolls) and it was an experience I’d like to forget 😦 I’m verry jealous of your skills πŸ˜›
    I tried plantain once and it was foul – bitter with an off texture :s maybe I cooked it wrong? Mystery…
    (and yes – your GM is pretty darn epic :D)

  20. What an awesome wrap!!!! I am quite impressed – they look delicious – i love both bread and wraps – will definately have to try to make my own – your burgers look delicious – nothing better than black beans and sweet potatoes – perfect for the fall weather!!
    Ive never tried a plantain – interesting!!!!
    xoxo aim

  21. i have had some plantains…they are hmm I dont really knwo how to describe them…they look like bananas but I dont think they are sweet, they do hold up much better when you cook them in a pan with some sugar! makes the best dessert!!

    i love the idea of making HOMEMADE wraps!

  22. As soon as I read the title of this post I knew I’d like it…sundried tomato + pesto sounds absolutely fantastic!! I usually prefer bread, but wraps make such a great snack!!

    Just tried plantains for the first time a few weeks ago and I love them. They’re so sweet when cooked!

  23. Wraps and bread πŸ™‚ I just love my carbs πŸ˜€
    These sound great, I only made wraps with whole wheat flour. I should try making these soon!

  24. Wawww I absolutely LOVE your pictures, you have a gift to take pictures it’s amazing!! Which camera do you use (because i’m looking to buy a new one and I would like to have advices) . Thanks πŸ™‚

  25. Mo

    Ahh saved! I’ve been collecting all kinds of tortEEUH (:P) recipes lately to try out when I get the chance. Love this!

    I’ve never had a plantain, because the only way I’d ever heard to make them before, well, now, was to deep fry them. This is interesting though, so maybe I’ll try out baking with them when I get the chance. πŸ˜€

    PS: I got maybe 15 minutes into Napoleon Dynamite and had to leave the room because it was just… not entertaining whatsoever. I actually liked the opening credits much more than the movie, and was disappointed when they stopped rolling. So I don’t quite get the reference with the “ill” v “ee” thing. πŸ˜‰

  26. Oh and I don’t say them correct either. πŸ™‚

  27. hats off to you, my dear! you are quite the culinary mastermind.

    … and i’m totally gonna copy you. but i wish you were here to make them with me!

  28. W
    O
    W!!!!
    What an amazing wrap!!!!!! AND your waffles!! theeee best.

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  30. Lisa

    I make almost everything from scratch and eat wraps ALL the time but never thought to make my own wraps! Well, you have provided a recipe I HAVE to try! It sounds delicious – so flavorful! I have almost all the ingredients already so it might be something for this weekend.
    I’ve only had plantains one time – in Puerto Rico at a tiny hole-in-the-wall restaurant we found in the old section of San Juan. We went in and asked for some authentic traditional Puerto Rican food and the owners brought us plantains wrapped around a ground meat mixture and served with black beans and rice. They were AWESOME! Thanks for helping me to recall that wonderful visit. πŸ™‚

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