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Back-to-School Basil Pesto Sandwich Wraps

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Soft tortillas rolled with basil pesto, deli turkey, melty cheese, and crisp veggies for a fresh, portable back-to-school lunch.

Ingredients

Scale
  • 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

  1. Lay each tortilla flat on a clean work surface or cutting board.
  2. Spread a thin, even layer of softened cream cheese over the entire surface of each tortilla.
  3. Spread 2 tablespoons of basil pesto over the cream cheese layer on each tortilla.
  4. Layer 2 slices of turkey or ham and 1 slice of cheese in the center of each tortilla.
  5. Add a handful of spinach leaves, a few strips of roasted red pepper, and several cucumber slices on top.
  6. Season lightly with salt and pepper.
  7. Fold in the sides of the tortilla, then roll tightly from the bottom up, burrito-style.
  8. Wrap each roll tightly in parchment paper or foil to hold its shape.
  9. 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.

Find it online: https://www.receipster.com/back-to-school-basil-pesto-sandwich-wraps/