Basil Pesto Pepper Wraps

Pesto takes its name from the Italian pestare, to pound, a Genoa tradition of crushing basil with nuts and cheese. These no-cook wraps tuck bright bell peppers and mozzarella into soft tortillas for a fresh, work-friendly lunch.

Serves 4 · 25 min prep · 2 min cook

Estimate for one serving

• 420 cal
• 15g protein
• 38g carbs
• 24g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 4 large flour tortillas or wraps
• 2 cups packed fresh basil leaves
• 1/3 cup extra-virgin olive oil
• 1/4 cup toasted pine nuts or walnuts
• 1/3 cup grated Parmesan cheese
• 1 garlic clove
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 2 large red bell peppers
• 1 large yellow or orange bell pepper
• 1 medium ripe tomato
• 6 ounces fresh mozzarella
• 2 cups baby spinach or arugula

Instructions

1. 1Make a quick pesto: combine the basil, olive oil, nuts, Parmesan, garlic, lemon juice, and salt in a food processor. Pulse until mostly smooth but still a little textured, scraping the bowl once. Taste and adjust salt or lemon.
2. 2Core the bell peppers and slice them into long, thin strips about 1/4-inch wide so they nest neatly inside the wraps.
3. 3Slice the tomato into thin half-moons and blot lightly with a paper towel so excess juice does not sog the tortilla. Slice the fresh mozzarella into thin pieces.
4. 4Warm each tortilla for 15 to 20 seconds in a dry skillet over medium heat or directly over a low gas flame until pliable; stack them under a clean towel to keep soft.
5. 5Spread a generous layer of the basil pesto over the center of each tortilla, leaving a clean border the edges for rolling.
6. 6Layer baby spinach or arugula down the middle of each wrap, then arrange the pepper strips, tomato slices, and mozzarella on top.
7. 7Fold in the short sides of the tortilla, then roll tightly from the bottom up, tucking as you go so the filling stays compact.
8. 8Slice each wrap in half on a slight diagonal. Serve immediately or wrap tightly in parchment for a portable lunch; the pesto keeps the peppers bright and the cheese creamy.