Try out Misty Copeland’s tasty Mediterranean Wraps!
1 clove garlic (peeled)
1/3 cup walnuts (chopped)
1/4 cup grated Parmesan cheese
2 cups well-packed fresh basil
1/2 teaspoon Kosher salt
1/3 cup olive oil
4 low-carb flour tortillas
1 cup fresh mozzarella (sliced into 8 thin slices)
2 Roma tomatoes (sliced into 8 thin slices)
1/2 cup arugula
For the Garden Pesto: In a blender or food processor, blend the garlic, walnuts, cheese, basil, and salt.
Slowly pour in the oil as you pulse the ingredients until they combine into a paste. Add a little more oil, if necessary, to make a smooth paste. Transfer to a bowl.
For the Wraps: Spread each tortilla with about 6 tablespoons of the pesto. Top with 2 slices of cheese, 2 slices of tomato, and a few leaves of arugula. Roll each tortilla tightly into a wrap and serve.
Refrigerate any leftover pesto for up to 3 days.
Tip: Use this pesto in your favorite pasta!