Ingredients
- 1 small corn tortilla, gluten free
- 1/2 med tomato, organic
- 6 leaves basil, fresh
- 2 - 1/2 inch slices mozzarella cheese, fresh, organic
- 1 tsp extra virgin olive oil, 100% first cold pressed, unrefined
- 1 serving basil pesto
Instructions
- Add 1 tsp EVO to skillet over medium heat and place tortilla in skillet.
- Spread 1 tbsp. basil pesto over entire tortilla.
- Add basil leaves, mozzarella and tomatoes.
- Roll tortilla to wrap ingredients inside and brown on all sides until chees melts.
- Serve warm. Can be prepared in advance and reheated at home or office.
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