Pesto Arugula Wraps
Photo: Annabelle Breakey; Styling: Dan Becker
Use store-bought pesto, fresh arugula and mozzarella cheese to make these savory roll-ups in only 15 minutes. They’re great for parties – no fork required – and you can make them ahead and keep them chilled until you’re ready to put them on a platter.
How to Make It
Step 1
1
Lay lahvosh on a work surface with longest sides parallel to surface edge and smooth, lighter sides up. Spread each with 1/2 cup pesto. On each sheet, place half of cheese slices on two-thirds of pesto, leaving 2 in. uncovered at top edge for sealing. Cover cheese with arugula. Starting with bottom edge, roll up each lahvosh and press to seal edge, securing with toothpicks if needed.
Step 2
2
Slice each roll into 1-in. pieces, remove toothpicks if used, and arrange on a platter. Makes about 32 pieces.
Step 3
3
*Substitute 4 flour tortillas (10 in. wide).
Step 4
4
Note: Nutritional analysis is per appetizer serving.
Ingredients
2 sheets lahvosh flatbread*
1 cup pesto
12 ounces fresh mozzarella cheese, thinly sliced
6 cups lightly packed arugula (about 3 oz.)
Directions
Step 1
1
Lay lahvosh on a work surface with longest sides parallel to surface edge and smooth, lighter sides up. Spread each with 1/2 cup pesto. On each sheet, place half of cheese slices on two-thirds of pesto, leaving 2 in. uncovered at top edge for sealing. Cover cheese with arugula. Starting with bottom edge, roll up each lahvosh and press to seal edge, securing with toothpicks if needed.
Step 2
2
Slice each roll into 1-in. pieces, remove toothpicks if used, and arrange on a platter. Makes about 32 pieces.
Step 3
3
*Substitute 4 flour tortillas (10 in. wide).
Step 4
4
Note: Nutritional analysis is per appetizer serving.
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