Step 1: Prepare Your Ingredients
Wash and thoroughly dry all fresh vegetables using paper towels or a salad spinner. Remove any excess moisture as this is key to preventing soggy wraps. Slice the tomato thinly and remove seeds by gently squeezing. Drain roasted red peppers and pat completely dry. Slice red onion paper-thin. If your cheese isn’t pre-sliced, slice fresh mozzarella into thin rounds.

Step 2: Warm the Tortillas
For easier rolling and better texture, warm each tortilla in the microwave for 10-15 seconds, or heat in a dry skillet for 5-10 seconds per side. The tortilla should be soft, pliable, and slightly warm to the touch. This prevents cracking when you roll. Lay the warmed tortilla flat on a clean work surface or large plate.

Step 3: Apply the Pesto Base
Spread 2 tablespoons of pesto sauce in a horizontal line across the center of the tortilla, staying about 2 inches away from the edges on all sides. Use the back of a spoon to spread it evenly. The pesto acts as both a flavor layer and a “glue” that helps hold ingredients together.

Step 4: Layer Your Ingredients
Working in the center of the tortilla, layer ingredients in this order: start with a generous handful (about ½ cup) of mixed greens or spinach, then 4 ounces of turkey breast slices (folded or layered), 3-4 slices of fresh mozzarella cheese, several strips of roasted red pepper, 2-3 tomato slices, and a few very thin slices of red onion. If using, add a few fresh basil leaves and a light drizzle of balsamic glaze.

Step 5: The Perfect Rolling Technique
Here’s the key to a properly rolled wrap: Fold the bottom edge of the tortilla up and over the filling, pulling it tight against the ingredients. Tuck in both the left and right sides toward the center, creating flaps. Continue rolling from bottom to top, maintaining pressure to keep everything tight and compact. Roll firmly but gently to avoid tearing.

Step 6: Optional Toasting Step
For extra flavor and texture, place the wrapped tortilla seam-side down in a dry skillet over medium heat, or use a panini press. Cook for 2-3 minutes per side until golden brown with light grill marks. This creates a slightly crispy exterior while keeping the inside cool and fresh. Skip this step if you prefer cold wraps.

Step 7: Slice and Serve
Let the wrap rest seam-side down for 2-3 minutes to allow the tortilla to seal slightly. Using a sharp serrated knife, cut the wrap in half diagonally. This creates an attractive presentation and makes the wrap easier to eat. Serve immediately, or wrap tightly in plastic wrap or foil for later.