Pesto Turkey and Mozzarella Wraps with Sun-Dried Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft tortillas filled with savory turkey, fresh mozzarella, bright basil pesto, and tangy sun-dried tomatoes, ideal for easy picnic sandwiches. This Italian-inspired sandwich and wrap recipe, ready in about 15 minutes, blends large flour tortillas, basil pesto, deli turkey breast slices into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Italian cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Lay 4 large flour tortillas flat on a clean surface. Evenly spread 1/3 cup basil pesto over the surface of each tortilla, leaving a 1-inch border around the edges.
  2. Step 2: Layer 8 oz deli turkey breast slices evenly over the pesto on each tortilla, followed by 8 oz sliced fresh mozzarella cheese.
  3. Step 3: Sprinkle 1/4 cup chopped sun-dried tomatoes and 1 cup baby spinach leaves evenly over the cheese layer.
  4. Step 4: Lightly season each wrap with 1/4 tsp black pepper.
  5. Step 5: Roll each tortilla tightly from one edge to the other, tucking in sides as you roll to form a compact wrap.
  6. Step 6: Slice each wrap diagonally in half and secure with toothpicks if desired. Wrap tightly in parchment paper or foil for easy transport to your picnic.