Wrap + Tots Recipe

Prepare tomato and basil

Wash tomatoes and basil. Core and slice tomatoes into 1/4-inch rounds. Pat basil leaves dry and stack then chiffonade or leave whole, depending on size.

Make basil mayo

In a small bowl combine mayonnaise (4 tbs), minced garlic (1 tsp), olive oil (2 tsp), balsamic vinegar (1 tsp), salt (1 tsp) and black pepper (1/2 tsp). Stir until smooth. Taste and adjust seasoning.

Assemble wraps

Lay one tortilla flat. Spread about 1 tbs of the basil mayo over the center of the tortilla (repeat for each tortilla). Place 1 cup mixed greens down the center, then arrange tomato slices (about 4–5 slices per wrap) on top, add 2 oz fresh mozzarella, and 3 basil leaves (or equivalent chiffonade) per wrap. Drizzle a scant 1/4 tsp olive oil over tomatoes if desired. Fold bottom of tortilla up over filling, then fold sides in and roll tightly to form a wrap. Repeat for remaining tortillas.

Finish and serve

If you prefer a warm, lightly toasted wrap, place seam-side down in a preheated skillet over medium heat for 1–2 minutes per side until golden and sealed. Slice each wrap in half on the diagonal. Serve immediately with optional balsamic glaze drizzled over the cut face and extra basil leaves for garnish.

Preheat and toss

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss frozen tots with 1 tbs olive oil, smoked paprika (1/2 tsp), salt (1/2 tsp) and black pepper (1/4 tsp) until evenly coated.

Bake

Spread tots in a single layer on the baking sheet. Bake for 18–25 minutes, turning once halfway through, until golden brown and crisp. Oven times vary—start checking at 15 minutes for crispness.

Serve with wraps

Remove tots from oven and season immediately to taste. Transfer to a serving dish and serve hot alongside the tomato basil wraps with ketchup or preferred dipping sauce and balsamic glaze if desired.

Arrange extra basil leaves and small bowls of balsamic glaze and ketchup on the plate for guests to add as desired.