Tortilla Pockets with Pesto, Tomato, Mozzarella and Ham
A folded tortilla pocket with pesto, tomato, melted mozzarella and cooked ham, fried until crisp.
14 min
2 servings
Difficulty 1/5
Lunch · Dinner
Prep 10 min · Cook 4 min
One slit turns a tortilla into four foldable quarters, so every layer holds a different filling: pesto, seasoned tomato with balsamic glaze and basil, grated mozzarella, and cooked ham. Two minutes per side in a hot pan melts the cheese and crisps the outside. Ready in about fifteen minutes.
Per serving
587
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Olive Oil
1 tablespoon (14 grams)
Base
Tortilla Wrap
2 large (144 grams)
Pesto
2 tablespoons (30 grams)
Filling
Tomato
150 grams
Mozzarella
100 grams
Ham, cooked
4 slices (100 grams)
Balsamic Glaze
10 grams
Basil
3 sprigs (6 grams)
Salt
to taste
Black Pepper
to taste
Steps
Cut a straight slit in each large tortilla, from the edge to the centre. This lets you fold it into four layers.
2 min
Spread the pesto over the first quarter of each tortilla.
1 min
Slice the tomato and lay the slices over the second quarter. Season with salt and pepper, add a little balsamic glaze and a few fresh basil leaves.
3 min
Scatter the grated mozzarella over the third quarter and lay thin slices of cooked ham on the fourth.
2 min
Fold the tortilla quarter over quarter, following the slit, until you have a stacked triangle.
2 min
Heat the olive oil in a pan over medium heat. Fry each pocket for 2 minutes per side, until the outside is crisp and the cheese has melted.
4 min
Serving suggestion
Cut in half and eat warm, while the cheese is still soft.
Storage
Best eaten straight away. Assembled and unfried, it keeps a few hours in the fridge under cling film.
Notes
Swap the cooked ham for prosciutto or leave it out for a vegetarian version.
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