Arugula Pesto Wrap

Photography By Michael Fornataro | December 01, 2014


  1. Toss eggplant slices in balsamic vinaigrette until evenly coated. Marinate for 20 minutes.
  2. Grill marinated eggplant slices on medium-high heat, or roast at 350ºF for 20-30 minutes until tender. Set aside to cool.
  3. Blend arugula, garlic, pine nuts, lemon juice, crumbled goat cheese, olive oil, and salt and pepper until smooth. Pour into a bowl and set aside.
  4. Heat the tortillas in a panini press, tortilla press, or frying pan until pliable. Place them on a cutting board.
  5. Spread desired amount of pesto over each wrap. Layer eggplant slices on one edge of the wrap, about 2 inches in. Top with roasted red pepper, then a handful of mixed greens.
  6. Fold left and right sides to close the wrap over the ingredients. Roll from bottom, tucking in as tightly as possible. Slice in half before serving.
  7. Garnish with extra greens on the plate, if desired.

Recipe by Patricia Frank-Caputo, Executive Chef at Sunny Bridge Natural Foods Photograph by Michael Fornataro / Styling by Samantha Casale

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  • 1 eggplant, sliced in rounds
  • 1 cup balsamic vinaigrette
  • 2 cups fresh arugula, packed
  • 4 cloves garlic, peeled
  • 1/4 cup pine nuts
  • 1 lemon, juiced
  • 1/2 cup crumbled goat cheese
  • 2/3 cup extra-virgin olive oil
  • Freshly ground coarse black pepper and sea salt, to taste
  • 4 wraps or tortillas (Chef Frank-Caputo recommends Sunny Bridge Natural Foods’ gluten-free wraps, made in house!)
  • 1 jar roasted red peppers (or 2 fresh red peppers, roasted and peeled)
  • 1 bag mixed greens (baby spinach or arugula)
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