This mozzarella wrap with tomato and basil makes the perfect summer lunch. It’s easy, refreshing, light, and healthy!
Sometimes the most simple ingredients create the freshest flavors. This recipe along with chicken street tacos, Asian chicken lettuce wraps, and my Italian chopped salad, are my go-to meals on a hot summer day.
Why you’ll love this recipe
I don’t know about you but the last thing I want to do it take an hour out of my day to make a healthy meal. This is not only quick, but it’s also so healthy and such an easy recipe!
The combination of fresh mozzarella, juicy tomatoes, and fresh herbs does wonders for your taste buds while still allowing you to feel amazing. There’s nothing better than whipping up a simple recipe that happens to be delicious and good for you!
What kind of mozzarella is best for wraps?
Fresh mozzarella cheese is my favorite ingredient in this recipe. Fresh mozzarella tastes much better than sliced mozzarella because it has more flavor, it’s creamier, and has a smoother texture and you can typically find it at your local grocery store!
I would highly recommend using fresh mozzarella over sliced but you may used sliced if you’re in a pinch. There’s something about the fresh flavors that make a recipe like this over-the-top!
Ingredient Checklist:
- 4 larges Tortillas
- ½ cup fresh basil leaves
- 1 medium tomato sliced
- 1 cup arugula (optional and can sub. for spinach)
- 8 ounces fresh mozzarella
- 1 tablespoon olive oil
Step by Step Directions
- With a knife or kitchen scissors cut a line starting in the middle of the tortilla.
- Slice the tomato and mozzarella, set aside (Image 1).
- On the lower left quarter, add the basil leaves (about 3 to 4 leaves per tortilla) (Image 2).
- On the upper left corner, add tomato slices (about 3 to 4 slices per tortilla) (Image 3).
- Now on the other right quarter add the arugula (about ¼ cup per tortilla) (Image 4).
- Finally, add the cheese sliced in the last quarter (Image 5).
- Starting with the quarter where you placed the basil, fold it over the tomato
quarter. - Then fold it up on top of the arugula.
- Finally, fold it over the cheese quarter.
- In a skillet add the olive oil and over medium heat add the tortilla and cook until
it gets crispy, flip it once (about 3 minutes per side) (Image 6).
Expert tips and FAQS
The best way to assemble a wrap so it doesn’t fall apart is the way shown above. When you cut a slice in the tortilla and fold in from the bottom left corner, eventually creating a triangle shape, it holds the wrap together neaty.
Yes! Adding shredded chicken breast, sliced turkey, or sliced chicken would all be great additions to this recipe. To do this, you may need to add less of the other ingredients so your wrap doesn’t get too full.
Adding pesto or balsamic vinegar is the perfect way to add extra flavor to this delicious wrap. Adding balsamic vinegar makes this recipe taste like a fresh caprese salad!
Is this recipe low-carb?
This recipe is fairly low-carb when using a traditional tortilla. To make this recipe 100% keto-friendly you can use a low-carb tortilla. Low-carb tortillas can be found at most local grocery stores and make delicious homemade keto cheese wraps. If you like low-carb recipes, you should definitely check out my cauliflower potato salad and low carb chicken tenders!
Can I use a panini press?
Yes! If you’d rather cook these tomato basil wraps in a panini press you certainly can. Do note, it may cook faster so make sure you’re keeping a close eye on the caprese wraps to prevent burning.
More ingredients you can add:
If you like to mix things up, you can also add other ingredients such as:
- red peppers
- black pepper
- cream cheese (instead of mozzarella)
- arugula
- spinach
Similar Recipes
Make sure to check out some of our favorite recipes that are similar to this one!
Mozzarella Wrap with Tomato and Basil
Ingredients
- 4 large tortillas
- 1/2 cup fresh basil leaves
- 1 medium tomato sliced
- 1 cup arugula optional – sub. spinach
- 8 oz fresh mozzarella
- 1 tbsp olive oil
Instructions
- With a knife or kitchen scissor cut a line starting in the middle of the tortilla.
- Slice the tomato and mozzarella, set aside.
- On the lower left quarter, add the basil leaves (about 3 to 4 leaves per tortilla).
- On the upper left corner, add tomato slices (about 3 to 4 slices per tortilla).
- On the other right quarter add the arugula (about ¼ cup per tortilla).
- Finally, add the cheese sliced in the last quarter.
- Starting with the quarter where you placed the basil, fold it over the tomato quarter. Then fold it up on top of the arugula. Finally, fold it over the cheese quarter.
- In a skillet add the olive oil and over medium heat add the tortilla and cook until it gets crispy, flip it once (about 3 minutes per side).
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