Caprese Wraps
Soft tortillas, topped with pesto and stuffed with fresh mozzarella, ripe tomatoes, fresh basil leaves, and a drizzle of balsamic reduction. Just like the classic salad, but in a hand-held wrap. The perfect summer treat.
This is such an amazing wrap! The mozzarella is creamy and sweet, the tomatoes are juicy and fresh, and the pesto adds an enormous amount of flavor (basil, pine nuts, garlic, parmesan cheese, olive oil). I added fresh basil leaves too – to catapult the flavor of the store-bought pesto.
You can easily add more heft to these wraps! Feel free to add cooked chicken or steak to these wraps for more meaty protein.
I used balsamic reduction in this wraps and it was divine. Balsamic reduction is slightly thinner than balsamic glaze, but both work equally well in these wraps!
Choose your favorite wraps for this recipe. I used tomato-basil wraps to keep with the theme, but you can also use sun-dried tomato, whole wheat, spinach, and gluten-free.
Caprese Wraps
Ingredients
- 4 wraps of choice, such as tomato-basil, sun-dried tomato, spinach, and/or whole grain
- 1/2 cup prepared basil pesto
- 8 ounces fresh mozzarella cheese, thinly sliced
- 1 cup sliced ripe tomatoes
- Fresh basil leaves
- 2 tablespoons balsamic reduction, or balsamic glaze
- Salt and freshly ground black pepper
Instructions
- Arrange the wraps on a flat surface. Spread 2 tablespoons of the pesto down the center of each of the wrap, to within 1-inch of the ends.
- Top the pesto with the mozzarella, tomato slices, and basil leaves, arranging everything down the middle. Season with salt and black pepper.
- Drizzle the balsamic glaze over top.
- Fold over one side to cover the middle, roll in the sides and continue rolling up. Slice in half and serve.