WEEKDAYS 1e|12c|p

Mediterranean Wraps with Garden Pesto

Misty Copeland
Servings: 4
45 to 60 min

Try out Misty Copeland's tasty Mediterranean Wraps!

  • Ingredients
  • step-by-step directions
Garden Pesto:
  • 1 clove garlic (peeled)
  • 1/3 cup walnuts (chopped)
  • 1/4 cup grated Parmesan cheese
  • 2 cups well-packed fresh basil
  • 1/2 teaspoon Kosher salt
  • 1/3 cup olive oil
Mediterranean Wrap:
  • 4 low-carb flour tortillas
  • 1 cup fresh mozzarella (sliced into 8 thin slices)
  • 2 Roma tomatoes (sliced into 8 thin slices)
  • 1/2 cup arugula
  • For the Garden Pesto: In a blender or food processor, blend the garlic, walnuts, cheese, basil, and salt.
  • Slowly pour in the oil as you pulse the ingredients until they combine into a paste. Add a little more oil, if necessary, to make a smooth paste. Transfer to a bowl.
  • For the Wraps: Spread each tortilla with about 6 tablespoons of the pesto. Top with 2 slices of cheese, 2 slices of tomato, and a few leaves of arugula. Roll each tortilla tightly into a wrap and serve.
  • Refrigerate any leftover pesto for up to 3 days.
  • Tip: Use this pesto in your favorite pasta!
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