When we’re rushing around, scrambling to make it for our 9-5 bang on time, what’s the one thing we forget to take care of? Yes, a satisfying lunch option that doesn’t weigh us down, but fills us up.
This pea and pesto wrap by Priyasha Saluja—a plant-based pastry chef and founder of The Cinnamon Kitchen—is made with fresh basil, sweet green peas, and olive oil, layered with golden tofu and lightly sautéed vegetables, and is delicious, extremely healthy, and very convenient. Not to mention, it’s simple enough for weekday lunches, and never feels cloying. Bonus: It’s completely vegan!
Before you get started, here are all the components you can prep ahead, so you’re not rushing around like a headless chicken at 7 am on Monday!
- The pea pesto can be made 2–3 days in advance and stored in the refrigerator.
- The vegetables can be julienned earlier in the day and kept in airtight containers.
- The wrap dough can be mixed and rested in advance, then rolled fresh when needed.
And the pesto itself? It doesn’t have to stop at wraps. Spread it on toast, mix it into pasta, spoon it over grilled vegetables, or use it as a dip. It’s versatile enough to become a small staple in your kitchen (with no calories!).
