Basil and chilli pesto Caprese wrap

We’re inspired by plant-based eating. 
It’s here to stay and we’re cool with that since it challenges us to step away from our standard go-to meals and see veggies creatively. 
Why not try this mouthwatering basil & chili pesto Caprese wrap recipe?
  • 1/2 jar basil & chili pesto
  • 4 whole wheat tortillas
  • 2 balls fresh mozzarella cheese, torn2 large tomatoes, sliced
  • A handful of fresh basil leaves
  • Olive oil
  • Balsamic reduction, to taste
  • Salt and freshly ground black pepper
  1. Spread the pesto onto about a third of each wrap.
  2. Layer with your torn mozzarella cheese, sliced tomato, basil leaves and a drizzle of olive oil and balsamic vinegar reduction. Season with salt and pepper.
  3. To fold, wrap up the bottom first and then the sides and roll. Place your wraps into a hot griddle pan to seal the edges and for those lovely char-grilled lines!
Feeds 4 people.