Tomato wrap with basil pesto and mozzarella

Blend the fresh basil together with the pine nuts, Parmesan cheese and garlic in a blender. Pour the extra virgin olive oil slowly until a firm mixture is formed.

Heat the wraps briefly in the frying pan or oven. Spread a spoonful of homemade basil pesto over the entire bottom of the wrap. Put some lamb's lettuce on it.

Let the sun-dried tomatoes drain and cut the mozzarella into slices. Divide both cascaded on one side of the wrap. Sprinkle some fried pine nuts over the mozzarella and tomato. Roll up the wrap and let it stiffen in the refrigerator. Cut the wrap in rolls of 2.5 centimeters and serve immediately.