Turkey and mozzarella wraps with red pesto
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Egg-free and 6 more Indicative dietary requirements
View full classification 21 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
15 to 30 minutes
Ingredients
＋ Añadir a un menú- Wheat tortilla large and pliable 4 unidades
- Turkey thinly sliced, or good-quality ready-sliced 300 g
- Mozzarella well drained and sliced 125 g
- Sun-dried tomatoes drained if packed in oil 80 g
- Feta cheese crumbled 100 g
- Garlic small clove 1 unidad
- Basil small bunch; reserve a few leaves 1 unidad
- Walnuts shelled 30 g
- Extra virgin olive oil adjust according to the moisture in the tomatoes 2 cdas
- Water only if needed to loosen the sauce 2 cdas
- Black pepper freshly ground al gusto
Method
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Blend the sun-dried tomatoes, feta, garlic, basil, walnuts and extra virgin olive oil into a thick, creamy red pesto.
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If the sauce is too thick, add water gradually and blend again. Taste before salting: feta and sun-dried tomatoes already contain salt.
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Lay out the tortillas and spread a generous layer of pesto down the centre, leaving the edges clear.
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Top with the turkey, well-drained mozzarella, a few basil leaves and black pepper to taste.
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Fold in the sides and roll each tortilla firmly into a wrap.
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Heat a non-stick frying pan over medium heat. Toast the wraps seam-side down first, then turn to brown the other sides and melt the mozzarella.
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Rest for 1 minute, cut diagonally and serve hot with the remaining red pesto.
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