Pesto Garden Veggie Wraps Recipe

Name: Pesto Garden Veggie Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 sun-dried tomatoes (dry-packed); 1 cup low-fat cottage cheese; 1/2 cup part-skim ricotta cheese; 3 Tbs. prepared pesto; 1/2 medium green or red bell pepper, finely diced; 3 radishes, finely diced; 1 stalk celery, finely diced; 2 Tbs. chopped fresh parsley; 1 1/2 Tbs. minced red onion; 1 1/2 tsp. fresh lemon juice; 1/4 tsp. salt; ⅛ tsp. freshly ground pepper; 6 (9- to 10-inch) flour tortillas; 4 cups loosely packed mesclun (baby salad greens) or other salad greens; 2 medium tomatoes, thinly sliced

Servings: persons

6 sun-dried tomatoes (dry-packed)
1 cup low-fat cottage cheese
1/2 cup part-skim ricotta cheese
3 Tbs. prepared pesto
1/2 medium green or red bell pepper, finely diced
3 radishes, finely diced
1 stalk celery, finely diced
2 Tbs. chopped fresh parsley
1 1/2 Tbs. minced red onion
1 1/2 tsp. fresh lemon juice
1/4 tsp. salt
⅛ tsp. freshly ground pepper
6 (9- to 10-inch) flour tortillas
4 cups loosely packed mesclun (baby salad greens) or other salad greens
2 medium tomatoes, thinly sliced

1
In small bowl, combine sun-dried tomatoes and enough boiling water to cover.
2
Let stand 30 minutes.
3
Drain well, then chop coarsely.
4
In medium bowl, combine chopped tomatoes, cottage cheese, ricotta, pesto, bell pepper, radishes, celery, parsley, onion, lemon juice, salt and pepper.
5
Mix well.
6
Cover and refrigerate at least 2 hours or up to 24 hours.
7
In large skillet, warm each tortilla over medium heat just until soft and flexible, about 1 minute per side.
8
Place row of greens down center of each tortilla.
9
Top with tomato slices, overlapping slightly; season lightly with salt and pepper.
10
Spoon pesto-cheese mixture over tomatoes, dividing equally.
11
Fold bottom end of tortilla partially over filling, then roll into a bundle and serve.

787

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 sun-dried tomatoes (dry-packed), 1 cup low-fat cottage cheese, 1/2 cup part-skim ricotta cheese, 3 Tbs. prepared pesto, and more.

Yes, Pesto Garden Veggie Wraps falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pesto Garden Veggie Wraps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions