Caprese Salad Wraps

If I could think of one dish that I make all the time in the summer it’s caprese. I always look forward to pairing juicy tomatoes with creamy mozzarella and fresh basil from my garden. These wraps are a perfectly portable way to enjoy those flavors on-the-go or on your next outdoor adventure. If prepping ahead, cover each wrap tightly with plastic wrap and store in an airtight container in the fridge until ready to eat.

1. Slice tomatoes and place on paper towels to drain.

2. Place pesto ingredients in a food processor and process until slightly chunky, but almost smooth.

3. Place salad greens in a mixing bowl and drizzle with balsamic and olive oil; season with salt and pepper. Toss greens until all the leaves are coated.

4. Place each wrap onto a work surface and spread lightly with pesto. Top with greens, 2 slices of mozzarella and 2 slices of tomato. Wrap up burrito style and cut in half. Serve!

Caprese Salad Wraps

Makes 6 wraps

All you need:

2 tomatoes on the vine (or 3 Roma tomatoes), sliced

Pesto –

2 cups fresh basil leaves

2 tablespoons pine nuts

Juice of 1/2 lemon

2 peeled garlic cloves

1/2 cup olive oil

5 oz. salad greens

2 tablespoons balsamic vinegar

2 tablespoons olive oil

Pinch salt

Freshly ground black pepper, to taste

16 oz. sliced fresh mozzarella cheese

6 (8-inch) wraps

All you do:

1. Slice tomatoes and place on a paper towel to drain.
2. Place pesto ingredients in a food processor and process until slightly chunky, but almost smooth.
3. Place salad greens in a mixing bowl and drizzle with balsamic and olive oil; season with salt and pepper. Toss greens until all the leaves are coated.
4. Place each wrap onto a work surface and spread lightly with pesto. Top with greens, 2 slices of mozzarella and 2 slices of tomato. Wrap up burrito style and cut in half. Serve!