Summer may be fading, but our home gardens are still growing strong with crisp cucumbers, colorful carrots and fragrant basil. From this bounty sprouted the idea for these organic veggie wraps. And let’s just say their flavors are really growing on us: crunchy almonds, bold pesto, and fresh mozzarella all wrapped up in a warm, organic flour tortilla – yum. So ditch the bread and roll with it. Wraps are an easy way to savor summer and mix up your lunch routine in a healthy and fun way!

Veggie Pesto Wraps

Follow the recipe below but feel free to incorporate whatever veggies you have on-hand or need to use up.  Prep the pesto and other ingredients while the pepper roasts. (Or use prepared pesto and jarred roasted red peppers to save time.) Your supermarket produce section may offer a variety of different kinds of sprouts and microgreens — any type will work in these wraps.

Prep time: 15 minutes  / Cook time: 20 minutes


1 red bell pepper

4 teaspoons sliced or slivered almonds

4 La Tortilla Factory Organic, Non-GMO Traditional Flour Tortillas

1 cup loosely packed fresh spinach leaves

2 tablespoons shredded carrot

2 thin slices red onion, separated into rings

4 ounces fresh mozzarella cheese, cut into medallions

1/3 cup loosely packed fresh sprouts (such as sunflower or kale sprouts)

1/2 cup thinly sliced cucumber

Salt and freshly ground black pepper, to taste

Basil-Almond Pesto:

2 tablespoons almonds

1 garlic clove, peeled

2 cups fresh basil leaves

1/4 cup freshly grated Parmesan cheese

1/4 teaspoon salt

3 tablespoons extra-virgin olive oil


Preheat broiler.

Place the bell pepper on a foil-lined baking sheet. Place the almonds on a separate sheet of heavy-duty aluminum foil. Place pepper in the oven directly under broiler coil. Place the almonds on rack underneath pepper. Toast sliced almonds 6 minutes or until lightly toasted, and remove to cool.

Use tongs to rotate the pepper so all sides are charred, about 18 minutes total.

Place charred pepper in a stainless-steel bowl and cover tightly with plastic wrap. Let stand 6 minutes.

Once pepper is cool enough to handle, cut it in half. Remove stem and seeds. Lay pepper skin-side up on a cutting board, and scrape off the charred skin with a knife.  Cut pepper into 1-inch-wide strips.

Warm tortillas in a microwave for 25 seconds or directly over a gas flame, flipping as they begin to bubble. Spread 2 tablespoons of pesto along the center of each tortilla. Top tortillas evenly with spinach, carrot, onion, mozzarella, bell pepper slices, sprouts, cucumber and toasted almonds. Sprinkle with salt and freshly ground black pepper to taste. Roll, secure the wrap with a toothpick, and serve.

Directions for Pesto:

To prepare pesto, turn on an empty food processor. Drop whole almonds and garlic through food chute and process until finely minced. Stop processor and scrape down the sides with a spatula. Add basil, Parmesan and 1/4 teaspoon salt, and pulse until leaves are chopped. With processor running, drizzle oil through food chute, processing until ingredients are well incorporated.

Number of Servings: 2-4

Calories: 370 | Total fat: 25 grams | Total carbohydrates: 24 grams | Dietary fiber: 1 grams | Protein: 14 grams