Caprese Wrap

Ingredients

• 2spinach wraps
• 30 ml (2 tablespoons)pesto
• 75 g (½ cup)cherry tomatoes, chopped
• 56 g (½ cup)mozzarella, shredded or chopped

Instructions

1. 1

   Spread the pesto

   Lay a spinach wrap flat in front of you and spread it with 1 tablespoon of pesto.

2. 2

   Add the filling

   Scatter ¼ cup of chopped cherry tomatoes and ¼ cup of shredded or cubed mozzarella over the wrap.

3. 3

   Roll and slice

   Roll the wrap up like a burrito, then slice it into coins.

What is a Caprese wrap?

A Caprese wrap takes its cue from the Italian combination of tomato, mozzarella and basil, here brought together with pesto in a spinach wrap. This American-style version is a quick, portable way to serve those familiar flavours.

Pesto coats the wrap, while chopped tomatoes and mozzarella make a fresh, savoury filling. Cutting the roll into coins turns it into easy-to-share bites.

Nutrition and macros by portion

The nutrition label shows one serving as written: 36 calories, 1g protein, 4g carbs, 2g fat.

The wrap supplies most of the carbohydrates, while pesto and mozzarella contribute much of the fat; mozzarella also provides some protein. The supplied nutrition is 36 kcal, 1 g protein, 4 g carbohydrates and 2 g fat per serving; add a side salad or raw vegetables to make the plate more substantial.

Choosing the filling

Tomatoes: Chop them small enough to distribute through the wrap, and drain away excess juice if they are especially wet.

Mozzarella: Shredded or finely chopped cheese both work; smaller pieces make the wrap easier to roll and slice.

Pesto: Spread it in a thin, even layer so each bite gets flavour without making the wrap difficult to handle.

Rolling neatly

Filling: Keep the tomatoes and cheese in an even layer, leaving a little space near the edges. Too much filling can make the wrap split as you roll it.

Roll: Fold in the sides and roll firmly, like a burrito. A snug roll helps the coins hold their shape when sliced.

Getting clean slices

Knife: Use a sharp knife and cut with a gentle sawing motion rather than pressing down hard. This helps keep the filling inside.

Serving: Slice the rolled wrap into coins just before serving for the neatest edges.

Serving ideas

Serve the coins as a snack or appetiser, or keep the wrap whole for a simple lunch. They pair well with a green salad, vegetable sticks or a bowl of soup.

Recipe notes & tips

• Pat very juicy chopped tomatoes dry before adding them.
• Spread pesto right to the edges for flavour in every bite.
• Cut the mozzarella into small pieces for easier rolling.
• Keep the filling in an even layer rather than piling it in the centre.
• Use a sharp knife to slice the rolled wrap cleanly.

Variations

• Fresh basil: Add torn basil leaves for a brighter, herb-forward filling.
• Wholemeal wrap: Use a wholemeal wrap in place of the spinach one.
• Extra vegetables: Add a little finely chopped cucumber for more crunch.
• Peppery finish: Add a few rocket leaves before rolling.
• Balsamic touch: Drizzle a small amount of balsamic glaze over the filling.

Common mistakes to avoid

• Wet tomatoes: Excess juice can soften the wrap; drain or pat the chopped tomatoes dry.
• Overfilling: Too much filling can split the wrap; spread it in a modest, even layer.
• Loose rolling: A slack roll may fall apart when sliced; fold in the sides and roll firmly.
• Dull knife: A blunt blade can squash the coins; use a sharp knife and a gentle sawing motion.
• Slicing too early: The filling can shift if the roll is handled roughly; cut carefully just before serving.

How to store

Store assembled wraps tightly covered in the fridge and eat within a day, as the tomatoes can release moisture. Keep them whole until serving, then slice; they are best served chilled or at room temperature rather than reheated.

Frequently asked questions