Basil Pesto Pepper Wraps

Serves 4 · 20 min prep · 2 min cook

Ingredients

• 4 large flour tortillas or wraps
• 2 cups packed fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 1 garlic clove
• 1/3 cup extra-virgin olive oil
• 1/3 cup grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 2 large bell peppers (red and yellow)
• 1 large ripe tomato
• 8 oz fresh mozzarella balls (ciliegine)
• 2 cups baby spinach

Instructions

1. 1Make a quick basil pesto: place the basil leaves, nuts, garlic, Parmesan, lemon juice, and salt in a food processor. Pulse until coarsely chopped.
2. 2With the processor running, stream in the olive oil until the pesto is smooth but still bright green, scraping down the sides once. Taste and adjust salt if needed. Transfer to a small bowl.
3. 3Core the bell peppers and slice them into thin strips about 1/4-inch wide. Halve the tomato and cut into thin half-moons. Drain the mozzarella balls and pat dry.
4. 4Warm each tortilla for 10 to 15 seconds in a dry skillet over medium heat or in the microwave so it becomes pliable and less likely to tear.
5. 5Lay one tortilla flat and spread a generous layer of pesto evenly across the center, leaving a 1-inch border the edges.
6. 6Layer baby spinach over the pesto, then arrange pepper strips, tomato slices, and mozzarella balls in a neat line down the middle.
7. 7Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll tightly away from you to form a secure wrap. Repeat with the remaining tortillas and filling.
8. 8If packing for lunch, wrap each roll tightly in parchment or foil. Slice in half on a diagonal just before eating so the colorful peppers and pesto show. Serve any extra pesto on the side for dipping.