Tomato-basil Or Spinach Wraps Recipe

Warm tortillas

Lightly warm the tortillas: stack them and microwave 20–30 seconds or heat individually in a dry skillet over medium heat 20–30 seconds per side until pliable. Keep covered with a clean towel to stay warm.

Layer base

Lay one warm tortilla flat. Spread about 1 tablespoon of the prepared cream cheese spread (see Spread & Flavoring) evenly over the center two-thirds of the tortilla, leaving a 1/2-inch border.

Add greens

If making Basil wraps: distribute a small handful (about 2 tablespoons) of fresh basil leaves across the spread. If making Spinach wraps: distribute about 1/2 cup fresh baby spinach leaves. You can also combine basil and spinach to taste.

Add tomatoes and cheese

Arrange a single layer of thin tomato slices (about 1/3 cup per wrap) on top of the greens, then sprinkle about 1/3 cup shredded or torn fresh mozzarella over the tomatoes.

Add optional ingredients

If using any optional add-ins (red onion, cucumber, sun-dried tomatoes, or red pepper flakes), distribute small amounts evenly over the cheese (about 1–2 tablespoons of each per wrap as desired).

Roll the wrap

Fold the bottom edge up over the filling, then fold the sides in and roll tightly away from you to form a secure cylinder. If desired, secure with a toothpick. Repeat for remaining tortillas.

Slice and serve

Trim ends for neatness if desired and slice each wrap in half on a diagonal. Serve immediately or wrap tightly in plastic wrap and refrigerate up to 24 hours.

Make the spread: in a small bowl, combine softened cream cheese (6 tbs) and mayonnaise (3 tbs). Whisk until smooth. Stir in Italian-style vinaigrette or olive oil (2 tbs), lemon juice (1 tsp), garlic powder (1 tsp), salt (1 tsp) and black pepper (1/2 tsp). Taste and adjust seasoning — add a pinch more salt or lemon if desired.

If you prefer a thinner spread for easier spreading, add an additional 1–2 teaspoons of olive oil or a splash of water and whisk until spreadable.

To serve immediately: place on a platter and optionally garnish with extra basil leaves or a light drizzle of vinaigrette over the cut faces.

Storage: wrap tightly in plastic wrap or place in an airtight container and refrigerate up to 24 hours. Tortillas can become slightly damp after longer storage; assemble just before serving for best texture.