Basil Pesto Pepper Wraps

Pesto takes its name from the Italian pestare, to crush, and Genoa’s classic basil sauce stars in these no-cook wraps. Crisp bell peppers, creamy avocado, and fresh mozzarella tuck into tortillas for a bright vegetarian lunch.

Serves 4 · 25 min prep · 2 min cook

Estimate for one serving

• 420 cal
• 16g protein
• 38g carbs
• 24g fat
• 7g fiber

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Ingredients

• 4 (10-inch) large flour tortillas
• ½ cup fresh basil pesto
• 2 large red bell peppers
• 1 large yellow bell pepper
• 1 large ripe avocado
• 8 oz fresh mozzarella
• 1 cup loosely packed fresh basil leaves
• 2 cups baby spinach
• 1 cup cherry tomatoes
• 1 Tbsp extra-virgin olive oil
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1 Tbsp fresh lemon juice

Instructions

1. 1Rinse the peppers, basil, spinach, and cherry tomatoes and pat them completely dry so the wraps stay sturdy.
2. 2Core the bell peppers and slice them into long, thin strips the thickness of a finger.
3. 3Halve the cherry tomatoes and place them in a small bowl; drizzle with olive oil, salt, pepper, and lemon juice, then toss lightly.
4. 4Slice the fresh mozzarella into thin rounds or pull it into small pieces.
5. 5Halve the avocado, remove the pit, scoop the flesh out, and cut it into thin slices.
6. 6Warm each tortilla for 15 to 20 seconds in a dry skillet over medium heat or in the microwave so it becomes pliable and less likely to crack.
7. 7Lay a warm tortilla flat and spread a thin, even layer of basil pesto across the center, leaving a clean border the edges.
8. 8Layer baby spinach, pepper strips, avocado slices, mozzarella, and a spoonful of the dressed cherry tomatoes down the middle.
9. 9Tuck a few whole basil leaves on top for extra fragrance.
10. 10Fold 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.
11. 11Slice each wrap in half on a slight diagonal if serving immediately, or wrap tightly in parchment for packing.
12. 12Serve right away or chill up to 4 hours; the pesto keeps the peppers bright and the wrap from drying out.