Back-to-School Basil Pesto Sandwich Wraps
Getting a fresh, exciting lunch into a backpack before the morning rush can feel impossible, but this basil pesto sandwich wrap solves that problem in under fifteen minutes. Bright basil pesto, melty cheese, and crisp veggies roll into a portable tortilla that tastes like a treat but packs like a pro.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Back-to-School Basil Pesto Sandwich Wraps
Soft tortillas rolled with basil pesto, deli turkey, melty cheese, and crisp veggies for a fresh, portable back-to-school lunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Method: No-Cook
- Cuisine: American
Ingredients
- 4 large flour tortillas (burrito size)
- 1/2 cup basil pesto, store-bought or homemade
- 4 oz cream cheese, softened
- 8 slices deli turkey or ham
- 4 slices provolone or mozzarella cheese
- 1 cup baby spinach leaves
- 1/2 cup roasted red peppers, sliced thin
- 1/2 cucumber, thinly sliced
- Salt and black pepper, to taste
Instructions
- Lay each tortilla flat on a clean work surface or cutting board.
- Spread a thin, even layer of softened cream cheese over the entire surface of each tortilla.
- Spread 2 tablespoons of basil pesto over the cream cheese layer on each tortilla.
- Layer 2 slices of turkey or ham and 1 slice of cheese in the center of each tortilla.
- Add a handful of spinach leaves, a few strips of roasted red pepper, and several cucumber slices on top.
- Season lightly with salt and pepper.
- Fold in the sides of the tortilla, then roll tightly from the bottom up, burrito-style.
- Wrap each roll tightly in parchment paper or foil to hold its shape.
- Refrigerate for at least 20 minutes to help the wrap set, then slice in half on a diagonal before serving or packing.
Notes
For a dairy-free version, swap the cream cheese for hummus. Wraps keep well in the fridge for up to 4 days when tightly wrapped, making them perfect for meal prep.
Frequently Asked Questions
Can I make a basil pesto sandwich wrap ahead of time?
Yes — assemble the wraps up to 4 days in advance, wrap tightly in foil or parchment, and refrigerate. Slice just before serving or packing for lunch so the layers stay neat.
What can I use instead of meat in this wrap?
Swap the turkey or ham for grilled chicken, chickpeas, or extra mozzarella and roasted vegetables for a vegetarian basil pesto sandwich wrap that's just as filling.
How do I keep the wrap from getting soggy in a lunchbox?
Spread a thin layer of cream cheese or hummus directly on the tortilla before adding pesto. This creates a barrier that keeps moisture from soaking through the bread.
Can kids help make these wraps?
Absolutely — kids can spread the pesto, layer the fillings, and roll their own wrap, which makes them more likely to actually eat it at lunchtime.
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