Pesto Turkey and Sun-Dried Tomato Flatbreads

Name: Pesto Turkey and Sun-Dried Tomato Flatbreads
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 5 grain-free flatbreads; 1 pound roasted turkey breast (sliced); 2 cup fresh basil (packed); 0.25 cup walnuts (raw); 2 clove garlic (peeled); 0.33 cup extra virgin olive oil; 0.5 teaspoon salt; 0.5 cup sun-dried tomatoes (drained and sliced); 2 cup baby arugula

Grain-free flatbreads topped with dairy-free basil walnut pesto, roasted turkey, tangy sun-dried tomatoes, and fresh peppery arugula.

Prep: 10 min
Cook: 8 min
Total: 18 min
Servings: 5
Cuisine: Italian
Difficulty: Easy

Dietary

Paleo
Gluten-Free
Dairy-Free
Soy-Free
Egg-Free
High-Protein
Whole30
Low-Sugar
Low-Sodium
Low-Saturated-Fat
Low-Cholesterol
Low-Calorie
Low-Carb

Ingredients

5 grain-free flatbreads
1 pound roasted turkey breast (sliced)
2 cup fresh basil (packed)
0.25 cup walnuts (raw)
2 clove garlic (peeled)
0.33 cup extra virgin olive oil
0.5 teaspoon salt
0.5 cup sun-dried tomatoes (drained and sliced)
2 cup baby arugula

Instructions

In a small food processor, pulse fresh basil, raw walnuts, garlic, extra virgin olive oil, and salt until a coarse, dairy-free pesto forms.
Preheat oven to 375°F. Place grain-free flatbreads on a baking sheet and bake for 4 minutes until lightly crisp.
Spread 2 tablespoons of freshly made pesto over each warm flatbread.
Layer sliced roasted turkey breast and sun-dried tomatoes evenly over the pesto base.
Return to oven for 2 minutes to warm toppings through, then finish with fresh baby arugula before slicing and serving.

Notes

Packs well for lunch boxes. You can enjoy it warm or cold; store arugula separately and top right before eating to preserve crunch.

Nutrition (per serving)

Calories: 480
Protein: 33 g
Carbohydrates: 20 g
Fat: 30 g
Fiber: 6 g
Sodium: 490 mg
Saturated Fat: 3.5 g
Sugar: 4 g
Cholesterol: 65 mg