summer lunch fresh from the garden all in a gluten free wrap.
Whatever you have in season will work. The cherry tomatoes are just starting here.
I like to remove the seeds and extra drippyness.
I used cream cheese even though I think feta would be nice too.
On a gluten free wrap or a regular flour tortilla if you aren’t eating a gluten free diet spread some cream cheese.
then put some cucumber,
and fresh pesto.
Then roll it up.
Then I cheered, it didn’t crack and fall apart this time! I think I’ve figured something out about frozen Udi wraps, microwave them for a minute and a half and then they’re flexible and don’t crack when you roll them up.
Slice diagonally and eat right away. The pesto makes a drippy mess.
Green bean cucumber fresh pesto wrap
- gluten free wraps or a wheat flour if not eating gluten free
- green beans, slightly cooked until bright green
- cucumbers, cut into large sticks
- tomatoes, sliced and seeded
- cream cheese
- fresh pesto
- and any other seasonal items you feel the urge to use.
Warm wrap if using frozen. Spread cream cheese on, then put cucumbers, green beans, tomatoes and pesto down the middle and roll up. Slice diagonally, yes you must slice it diagonally it’s part of the recipe. Eat right away.