3 whole wheat tortillas (I used 8 inch “medium” sized tortillas)
3 large handfuls arugula, about 3 cups
1 small tomato, sliced or diced
6 oz fresh mozzarella chees, sliced or diced
Instructions
Add the white beans, pesto, garlic and sea salt to a mini food processor or blender. Process until smooth, adding the water to thin out the spread and make it less paste-like, and more hummus like.
Heat tortillas, if desired. I like to toast them on the stove top.
Spread the creamy pesto over the wraps. Top with mozzarella sliced, tomato slices, and arugula. Serve.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/creamy-pesto-arugula-and-tomato-wraps/