Avocado Caprese Wrap

By vealam

Ingredients

• 4 whole wheat tortillas
• 1 cup arugula leaves
• 12 ounces fresh mozzarella or buffalo mozzarella (2 packaged balls), sliced
• 4 small tomatoes, sliced (I prefer home grown or Campari)
• 2 Avocados from Mexico, peeled, pitted and sliced
• 30 large basil leaves
• 4 tablespoons extra virgin olive oil
• 4 teaspoons balsamic vinegar
• kosher salt and freshly ground black pepper

Details

Servings 4
Adapted from community.avocadosfrommexico.com

Preparation

Step 1

Lay the tortillas on a flat surface and arrange ¼ cup of the arugula on the bottom ⅓ of the tortilla. Arrange 3-4 slices of mozzarella on top of the arugula, then a few tomato slices and then avocado slices. Top with 5-6 basil leaves and then drizzle with 1 tablespoon of olive oil and 1 teaspoon of balsamic vinegar. Season with kosher salt and freshly ground pepper.

Starting at the bottom, roll each tortilla tightly tucking in the filling as you roll towards the top. Cut in half, seam side down, and serve.