Low Carb Caprese Wrap
How to Make It
Step 1
Make a slit from the bottom of the tortilla up to the center of the tortilla. Imagine that the tortilla is made up of four quadrants. Each section will get some filling.
Step 2
To the area to the left of the slit, add ½ of the pesto. Above the pesto, place two slices of deli chicken meat, the sliced cherry tomatoes, and thinly sliced red onion. To the section to the right of the chicken meat, add the mozzarella pearls. Feel free to use a larger piece of mozzarella that has been cut to the appropriate size/weight.
Step 3
Begin to fold the tortilla, starting with the pesto side.
Step 4
Fold the pesto section up and over the chicken, and then fold it to the right to cover the mozzarella cheese, then down. You will be left with a triangle filled with layers of ingredients. Repeat with the other tortilla.
Step 5
Heat a small nonstick saute pan over medium heat until hot. Add in the olive oil and then place the folded tortillas facing down to hold the flap underneath. Allow the tortillas to crispy for 2 minutes or so on each side. Turn the heat down to low if necessary, meaning if the tortillas are browning too quickly but the cheese is not melted yet. Serve immediately! If prepping ahead, do not crisp the tortillas until the day of or skip the crisping process altogether to make a great lunchbox meal.
Ingredients
- Carb Balance 6” Fajita Tortilla – 2 tortilla
- Red onion – 2 tablespoon
- Chicken deli meat – 1.67 ounce
- Cherry tomato – 2 cherry
- Pesto sauce, store bought – 4 teaspoon
- Mozzarella Pearls – 1 oz
- Extra virgin olive oil – 1 tablespoon