Pesto Mozzarella Wraps
These pesto mozzarella wraps with homemade pistachio pesto, fresh mozzarella and avocado are an easy lunch prep for the week.
Wraps of any kind are my go-to quick and easy lunch to meal prep for the week. Whether I prepare them ahead of time, or have the ingredients ready to go, they’re always so flavorful and can be packed with nourishing ingredients.
These pesto mozzarella wraps are made with a 5-minute pistachio pesto, fresh mozzarella, tomatoes and avocado all layered in a whole wheat wrap. They come together so easily, and are the perfect vegetarian lunch to fuel your day.
Pistachio Pesto
The homemade pistachio pesto is one of my favorite spreads to have on hand, and can be used on wraps, sandwiches or paired with your favorite pasta
Here’s what you’ll need:
- basil
- pistachios- I love using spicy, chili roasted pistachios for this recipe
- olive oil
- grated parmesan, or substitute nutritional yeast to keep it vegan
- garlic
- lemon juice
- salt & pepper
You can prepare the pesto ahead of time and refrigerate it for up to 2 weeks, or freeze it for 2-3 months.
What you’ll need to make pesto pistachio mozzarella wraps
This simple lunch comes together in minutes once you have all of your ingredients prepared. Here’s what you’ll need:
- Your favorite wraps or tortillas, I used whole wheat wraps
- Homemade pistachio pesto
- Fresh mozzarella
- Tomatoes seasoned with salt & pepper
- Avocado
- Other add-ins: arugula, mixed greens, roasted red peppers
Filled your wraps with all of your fillings then roll them tightly. You can serve them as is, or grill them on a pan to add an extra crisp.
These wraps are so easy and delicious, they make for the perfect make-ahead lunch!
More easy lunch ideas:
Tuna Salad Pinwheels
Lentil Salad with Lemon Vinaigrette
Harissa Chickpea Wraps
Pistachio Pesto Mozzarella Wraps
Ingredients
- 4 large wraps
- 8 oz fresh mozzarella
- 2 roma tomatoes, sliced
- 2 avocados, sliced
- Salt & pepper
Pistachio Pesto
- 2 cups fresh basil
- 1/3 cup roasted pistachios
- 1/3 cup olive oil
- 2 tbsp grated parmesan or nutritional yeast
- 2 cloves garlic
- 1 tbsp lemon juice
- 1/4 tsp salt
- Pinch black pepper
Directions
- Prepare the pistachio pesto by adding all of the ingredients to a food processor or blender and blending until smooth.
- Assemble your wraps by spreading 1-2 tbsp of pistachio pesto in the center, topped with a few slices of fresh mozzarella, tomatoes, avocados and salt and pepper. Fold in the sides of the wrap over the center then folder over the bottom and roll up.
- Serve as is, or grill them on a pan for an added crisp. Heat a skillet with cooking spray on medium/low heat and cook the wrap folded side down for 3 minutes, then flip and cook for another 2-3 minutes.
- Leftover pistachio pesto can be stored in an airtight container and refrigerated for up to 2 weeks.
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