California Tapenade Turkey Wrap


  • 3/4 cup California Black Ripe Olives
  • 1/3 cup fresh onion, roughly chopped
  • 1 teaspoon capers, drained
  • 1 teaspoon pimento, diced and drained
  • 2 teaspoons garlic powder
  • 2 teaspoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 4 whole grain wraps
  • 12 ounces sliced deli turkey
  • 2 cups fresh baby spinach


  1. In a food processor, place olives, onion, capers, pimento, garlic powder, lemon juice and olive oil and pulse until finely chopped. Drizzle in olive oil and blend until smooth. Transfer tapenade to bowl and set aside.
  2. Place 4 whole grain wraps on workstation and spread each evenly with ¼ cup tapenade and top with 3 ounces turkey and ¼ cup spinach. Roll each wrap tightly and slice in half if desired. Serve with vegetable or side of choice.