Grilled Peach & Basil Wraps

Serves 4 · 15 min prep · 10 min cook

Ingredients

• 3 ripe but firm peaches
• 2 tbsp extra-virgin olive oil
• 4 (10-inch) large flour tortillas or wraps
• 8 oz fresh mozzarella or burrata
• 4 cups baby arugula or mixed greens
• 3/4 cup fresh basil leaves
• 1 large ripe avocado
• 2 tbsp lemon juice
• 1 tsp honey
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup thinly sliced red onion

Instructions

1. 1Heat a grill or grill pan over medium-high heat until hot, about 400°F surface temperature. Halve and pit the peaches, then brush cut sides lightly with olive oil.
2. 2Grill peaches cut-side down 3 to 4 minutes until deep grill marks appear and the flesh softens slightly but still holds shape. Flip briefly for 1 minute, then transfer to a cutting board to cool.
3. 3Slice the grilled peaches into thin wedges. In a small bowl, whisk remaining olive oil with lemon juice, honey, salt, black pepper, and red pepper flakes if using to make a quick bright dressing.
4. 4Warm the tortillas one at a time in a dry skillet over medium heat 20 to 30 seconds per side until pliable and lightly toasted. Keep stacked under a clean towel.
5. 5Mash the avocado with salt and a squeeze of lemon until creamy but still textured. Spread a thin layer across the center of each warm tortilla.
6. 6Layer greens down the middle of each wrap, then tear mozzarella into pieces and scatter over the greens. Add peach wedges, red onion, and plenty of torn basil.
7. 7Drizzle each filled wrap with the lemon-honey dressing. Fold in the sides, then roll tightly from the bottom like a burrito so nothing spills.
8. 8If packing for later, wrap snugly in parchment or foil. For immediate eating, halve on a bias and serve while the peaches are still slightly warm and the basil is fragrant.
9. 9Optional finish: briefly press the sealed wrap in a dry skillet 1 minute per side for extra crisp exterior without wilting the greens.