Turkey Pesto Caprese Wraps

Caprese takes its name from the island of Capri, where mozzarella, tomato, and basil became a summer classic. These no-cook wraps fold that trio with basil pesto and roasted turkey for a bright, portable lunch.

Serves 4 · 15 min prep · 6 min cook

Estimate for one serving

• 480 cal
• 32g protein
• 36g carbs
• 24g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 4 large flour tortillas (10-inch)
• 1/3 cup basil pesto
• 12 oz sliced roasted turkey breast
• 8 oz ball fresh mozzarella
• 2 medium ripe tomatoes
• 1 cup packed fresh basil leaves
• 2 cups baby spinach
• 2 Tbsp balsamic glaze
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp extra-virgin olive oil

Instructions

1. 1Lay the four tortillas flat on a clean surface. Spread each with pesto, leaving a 1-inch border so the wrap seals cleanly.
2. 2Thinly slice the fresh mozzarella into rounds and the tomatoes into 1/4-inch slices; blot the tomato slices gently with a paper towel to remove excess moisture.
3. 3Layer baby spinach evenly down the center of each tortilla, then arrange turkey on top of the greens.
4. 4Add overlapping slices of mozzarella and tomato on the turkey. Sprinkle lightly with salt and pepper and tuck several fresh basil leaves over the cheese.
5. 5Drizzle each wrap with balsamic glaze for sweet-tart contrast.
6. 6Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll tightly away from you into a snug burrito-style wrap.
7. 7If packing for later, wrap each tightly in parchment or foil and refrigerate up to 24 hours; the pesto acts as a moisture barrier so the tortilla stays soft but not soggy.
8. 8Just before eating, optionally brush the outside lightly with olive oil and toast seam-side down in a dry skillet over medium heat 2–3 minutes per side until golden grill marks appear and the cheese softens.
9. 9Slice each wrap on a sharp diagonal and serve immediately while the mozzarella is still creamy.