Turkey Pesto Caprese Wraps

Ingredients

For the Wraps

• 4 large flour tortillas, 10 inches
• 1/2 cup basil pesto
• 12 ounces thinly sliced roasted turkey
• 8 ounces sliced low-moisture mozzarella or provolone
• 2 Roma tomatoes, seeded and cut into thin strips
• 2 cups baby spinach
• 1/2 cup fresh basil leaves
• 1/4 teaspoon black pepper

Optional Spread

• 4 ounces cream cheese, softened

Substitutions

• Use cooked chicken, ham, or a plant-based deli slice instead of turkey.
• Replace mozzarella with provolone, sliced fresh mozzarella that has been thoroughly dried, or dairy-free cheese.
• Use arugula instead of spinach or sun-dried tomato pesto instead of basil pesto.

Instructions

Step 1: Prepare the tortillas

Warm each tortilla for 10 seconds in the microwave or a dry skillet so it becomes flexible. Let it cool before adding the filling.

Step 3: Layer the fillings

Arrange turkey and cheese in flat overlapping layers. Add tomato strips, spinach, basil, and black pepper, keeping bulky ingredients away from the final edge.

Step 4: Roll tightly

Fold the side edges slightly inward, then roll from the bottom into a firm cylinder. Place seam-side down.

Step 6: Slice and serve

Trim the ends and cut each roll into six pieces with a serrated knife. Arrange cut-side up.

How to Store Leftovers

• Refrigerate whole wraps or pinwheels in an airtight container for up to 2 days.
• Place a paper towel beneath pinwheels to absorb minor moisture.
• For the best texture, store the tomato separately when preparing more than one day ahead.

How to Reheat

• These wraps are intended to be served chilled or at cool room temperature.
• For a warm whole wrap, toast it seam-side down in a dry skillet before slicing, but fresh spinach will wilt.
• Do not microwave pinwheels, which can make the tortilla tough and the tomato watery.

What to Serve With It

• Fresh fruit
• A simple green salad
• Tomato soup
• Raw vegetables and dip

Common Mistakes to Avoid

• Using wet fresh mozzarella or unseeded tomatoes.
• Overfilling and creating loose rolls.
• Spreading oily pesto all the way to the edge.
• Slicing immediately with a dull straight knife.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.

Frequently Asked Questions