These Italian Caprese Wraps with Prosciutto are like having your favorite summer salad all rolled into a quick and easy sandwich wrap!
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Despite griping about how hot it is during the summer and how I can’t wait for the weather to cool down again, there is one thing that the heat is good for – growing tomatoes! We always grow a couple types of tomatoes in our garden every summer. We plant those big, ol’ juicy Jersey tomatoes and a smaller variety, like the cherry tomatoes we’re growing this year.
Our tomatoes are just starting to pop! Every morning, while watering the gardening, I can see little hints of red and orange through our tomato plants. We’ve been picking most of our tomatoes while they’re orange so they can ripen on our windowsill. We’re just getting to the point where our counter is going to be overloaded soon!
So I’ve been making a lot of tomato salads, or throwing some cherry tomatoes onto my breakfast plate in the morning, or in a sandwich for lunch. But a lot of times, I don’t even want to eat during the day. I spend most of my morning outside watering plants and feeding the birds. Then, I’ll get some work done and by the time lunch rolls around, I’m too hot to be hungry.
That’s where an easy dish like these Caprese wraps comes in. During hot summer days, a simple wrap is a quick bite I can grab and enjoy on-the-go! Make these ahead of time, pack them up, and take them to the pool or beach, or wrap them up and keep them in the fridge when you want a little something to nibble on!
Italian Caprese Wraps with Prosciutto
The main filling in these wraps is tomato, fresh mozzarella, and fresh basil to replicate a classic Caprese salad. It’s one of my favorite salads to enjoy during the summer because it’s easy to make, refreshing, and delicious! But I also added a few slices of prosciutto (Italian ham) and spread my wraps with a quick pesto mayonnaise to add to those Italian flavors!
You could use store bought pesto and combine it with mayonnaise to keep things simple or make a quick homemade pesto with fresh basil, garlic, Parmesan cheese, and pine nuts. You could even make this Kale and Sundried Tomato Pesto that I actually enjoy better than traditional pesto!
- 2 tbsp. prepared pesto
- 2 tbsp. mayonnaise
- 2 whole wheat wraps
- 6-8 slices prosciutto
- 1 medium tomato, sliced thin
- 6 slices fresh mozzarella
- 6 fresh basil leaves
- Salt and pepper, to taste
- In a small bowl, mix pesto and mayonnaise together.
- Spread the pesto mayonnaise onto each tortilla.
- Then, divide the prosciutto between each tortilla.
- Next, place the tomato and fresh mozzarella on top, followed by the fresh basil.
- Season with salt and pepper, to taste.
- Carefully roll up each tortilla and serve.
These wraps will stay fresh for a day or two in the fridge. Of course, the sooner you eat them, the better they’ll be! Wrap them in plastic wrap and keep them in an airtight container to prevent them from getting too soggy. Then, just grab one out of the fridge when it’s time to eat! These wraps make a great summer lunch! Serve them with a small salad or sliced melon.
Did you make this Italian Caprese Wraps with Prosciutto recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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