Simple and fast recipe for aromatic Tomate Mozzarella Wraps. They are the perfect finger food and are very suitable as a snack for on the go.
I love wraps for their versatility, but if there is a wrap recipe that triggers pure summer feeling for me and is so wonderful, then it is this tomato mozzarella wrap! We are big anyway in summer Tomate Mozzarella Fans, so of course these wraps hit the mark. The combination of juicy tomatoes, creamy mozzarella and a hint of pesto and oregano enveloped a soft wrap – simply heavenly.
He is my go-to for a quick lunch or Dinnera welcome guest at every party and the perfect companion for a picnic. I will show you how to prepare it in a few minutes and perfect it according to your taste.
You need these ingredients for the tomato mozzarella wraps
- Wraps form the basis. You can use both wheat wraps, but also whole grain variants or the currently popular Wraps made of vegetables Work excellently for this recipe and taste very tasty. Pay attention to wraps that can be rolled well without breaking. Sometimes it helps to warm them up in the microwave or a dry pan so that they become more supple.
- Sour cream or sour cream give pleasant freshness and creaminess. They are nice and light and ensure that the wrap is not too heavy. If you like it a little firmer or want to prepare the wraps longer in advance, then I recommend using cream cheese (nature or with herbs). The wraps soften with cream cheese less than with sour cream.
- oregano Provides wonderfully Italian flavors in the vegetarian tomato mozzarella wrap.
- lettuce ensures a little crunch in the wrap. You can actually use every green salad. Small lettuce, oak leaf or iceberg lettuce is very tasty.
- Tomato Of course, should not be missing. The tastiest is the tomato mozzarella wrap with ox heart tomatoes or another tomato variety that has a lot of pulp and little core. The wraps become aromatic with such tomatoes and contain less moisture. If necessary, remove part of the inner core in very juicy tomatoes to minimize the softening of the wrap.
- Mozzarella -You can use Mozzarella made of cow’s milk or buffalo milk for the tomato mozzarella wraps.
- Green pesto: A blob of green pesto rounds off the taste. If you don’t have a pesto at hand or like it more puristic, fresh basil leaves are an equally delicious choice and underline the capres feeling.
So you prepare them
- Mixture Sour cream, oregano, salt and pepper. If you like, give some chilli flakes.
- Cutting edge Tomate and Mozzarella in slices. Important: let the mozzarella drain well and dab it dry before you cut it into slices to avoid excess moisture in the wrap.
- Stroke The wrap with a little sour cream.
- Evidence him with lettuce leaves.
- Row Tomatoes and Mozzarella on it and drain the wrap with a little green pesto. Make sure not to stack the ingredients too thick and leave some space on the edge so that the wrap can be rolled well and nothing swells out.
- role The wrap as firm as possible, but without crushing the filling. Start on one side and easily connect the lower edges before you finish rolling it up so that the filling keeps better (especially if you want to transport it).
- A sharp knife uses for a particularly clean cut when halving. You can then z. B. fix with a wooden skewer or strike in parchment paper/napkin if you are intended as a snack for on the go.
Can you prepare the vegetarian wraps?
Yes, you can prepare the wraps well, but for the best result I recommend that you do not complete it in advance in advance (e.g. in the morning for lunch/evening) and are well packaged (in the recipe you will find tips on correct storage) in the refrigerator. If you prepare them for the next day, note that the salad loses some crunchy and the wraps can become a bit mushy. When I prepare the wraps, I like to use cream cheese instead of sour cream as already mentioned above, because the cream cheese does not allow the wraps so quickly.
My tips for the perfect tomato mozzarella wraps
- The right winding technique: First hit the pages for the filling. Then fold up the lower part and then close the wrap closely. The filling should be parallel to the lower part if you fold it up.
- Cutness: If you want to halve the wraps, I recommend a sharp knife with which you cut the wraps apart. Do not press too much, but rather rely on sawring movements.
- You can enjoy the tomato mozzarella wraps both cold and room warm. If you have a contact grill, you can even grill it in it. That makes them even more aromatic!
Variations for your tomato mozzarella wrap
Tomate-mozzarella wraps are super versatile and can be modified well. For example, you can make the wraps more hearty by also taking them with a little arugula for a peppery note. Some avocado slices also fit very well and make the wraps nice and creamy. You can also experiment with the spread. Herbal curd is also very tasty, for example. If you like it oriental, you can use hummus.
The wraps become extra spicy with a few splashes of balsamic cream or oiled, dried tomatoes. If you want to prepare the tomato mozzarella wraps vegan, all you have to do is replace sour cream and mozzarella with herbal variants. Attention, pesto is not always vegan. So pay close attention to the ingredients when shopping. When it comes to vegan wraps, then I can have a recipe for you Falafel wraps or Grilled wraps highly recommended.
I hope this recipe for tomato mozzarella wraps ensures many delicious summer moments! Which is your favorite variation or do you still have an insider tip? I look forward to your comment!
Tomate Mozzarella Wrap (vegetarian)
Simple and fast recipe for aromatic tomato mozzarella wraps. They are the perfect finger food and are very suitable as a snack for on the go.
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Preparation 15 Minute
Total time 15 Minute
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- 6 Wraps Wheat flour or whole grain, even vegetable wraps work very well
- 200 G sour cream
- 1 Tin oregano
- 1 prize Salt
- 1 prize pepper
- 6 Lettuce
- 3 Tomato Large or 4-5 small tomatoes
- 3 Mozzarella Cow’s milk or buffalo milk
- 1 Tin Green pesto Or fresh basil
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First mix the sour cream with oregano. Season with a little salt and pepper. Cut the tomatoes and mozzarella into slices.
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Brush the wraps with 1-2 tablespoons of sour cream. Place lettuce leaves, tomato and mozzarella on top. Drizzle with a little pesto and season with salt and pepper as needed. Roll up the wrap and store it until they are served.
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