Bruschetta Wrap Recipe
Brucheta de Tomates deshidratados con aceite de oliva y Tortillas de Harina
Ingredients
- 4 large flour tortillas or spinach/herb wraps
- 1 ½ cups cherry tomatoes, diced
- 2 cloves garlic, finely minced
- ¼ cup fresh basil, chopped
- 1 tbsp extra-virgin olive oil
- 1 tsp balsamic glaze (optional but recommended)
- Salt & black pepper, to taste
- 1 cup fresh mozzarella (shredded or pearl mozzarella, sliced)
- Optional add-ins:
- Grilled chicken strips
- Prosciutto
- Baby arugula or spinach
Features
- Authentic Mexican
Instructions
-
Make the bruschetta mix
In a bowl, combine tomatoes, garlic, basil, olive oil, salt, and pepper. Gently toss and let sit for 5–10 minutes -
Warm the wraps
Lightly warm tortillas on a skillet or griddle so they’re soft and pliable. - Assemble
- Lay tortilla flat
- Add mozzarella evenly
- Spoon bruschetta mixture down the center
- Add optional protein or greens if using
- Drizzle lightly with balsamic glaze
-
Wrap & toast (optional)
Roll tightly like a burrito. For extra flavor, toast seam-side down on a skillet until lightly golden. -
Serve
Slice in half or into pinwheels for appetizers.
Serving Tips
Serve with extra balsamic glaze on the side
Pair with a light salad or soup
Great cold or warm—ideal for catering trays