These Vegan White Bean Pesto Pitas are a creamy mixture of white beans, artichoke hearts, pesto and vegan mayo. These make a great make ahead lunch.
Today we are closing out our back to school wrap series with these Vegan White Bean Pesto Pitas. I mean I guess they aren't technically "wraps" but we've got the same concept going on.
If you missed the other two recipes be sure to check them out - Loaded Vegan Veggie Wraps and Smashed Chickpea Salad Wraps. Both are equally delicious and easy to make.
All three of these recipes are perfect make ahead lunches. Whether you're heading back to school or just need some new ideas to spice up your workday lunch, these will have you covered.
Now, back to today's recipe. White beans are the perfect base for these pita wraps. They are packed full of fiber so they will keep you full and they blend with other flavors easily, so they will absorb the pesto nicely.
TSV TIP: You can find some of my pesto recipes here, here and here or you can purchase one like the Trader Joe's kale pesto - which, I totally love and recommend.
For some added flavor and texture I threw in some artichoke hearts, red onions and a little vegan mayo.
The combination of all of these things gives you the perfect balance of crunchy and creamy. Add in arugula for a nice bite, and you have a super tasty lunch on your hands.
I personally like to make the filling ahead of time, place it in separate containers, then build my pitas right before I'm going to eat. This keeps the bread from getting soggy, and you're still able to meal prep like a pro.
If you made all of the wraps in this back to school series, please comment and let me know which was your favorite!
More of a visual person? Check out the video:
Vegan White Bean Pesto Pitas
- 15 oz can white beans drained and rinsed
- ¼ cup artichoke hearts diced
- ¼ red onion diced
- 1 tbsp vegan mayo
- 2 tbsp pesto
- garlic salt pinch
- pepper to taste
- 2 pita slices cut in half
- arugula to taste
- Add white beans to a bowl. Roughly smash them with a fork.
- Add artichoke hearts, red onions, vegan mayo, pesto, garlic salt and pepper to the bowl. Stir to combine. Taste and adjust seasoning as needed.
- To assemble, add ¼ of the white bean mixture to each half of pita and stuff with arugula.
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!