These tomato tortillas with silky labneh, crumbly feta and vivid pesto come together in minutes, delivering a bright Mediterranean flavor. Juicy tomatoes, fresh basil and the delicate crunch of toasted pine nuts make this wrap feel restaurant-worthy, yet it takes just 15 to 20 minutes from start to finish.
Ingredients
- Tomato tortillas — 2 pieces
- Labneh — 150g (5 1/3 oz)
- Feta cheese — 100g (3 1/2 oz)
- Pesto sauce — 2 tbsp
- Cherry tomatoes — 150g (5 1/3 oz)
- Fresh basil — 10g (1/3 oz)
- Pine nuts — 20g (3/4 oz)
- Extra-virgin olive oil — 1 tbsp
- Lemon juice — 1 tsp
- Garlic — 1/2 clove
- Salt — a pinch
- Ground black pepper — to taste
- Chili flakes — to taste
Step-by-Step Recipe
- Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, until golden and fragrant.
- Halve or quarter the cherry tomatoes, and roughly chop the basil.
- Mix the labneh with lemon juice, a pinch of salt, black pepper and the crushed garlic until smooth and creamy.
- Warm the tortillas in a dry skillet for 20 to 30 seconds per side, just until soft and pliable.
- Assemble: spread each tortilla with labneh, add a layer of pesto, scatter over the feta, tomatoes, pine nuts and basil. Finish with chili flakes if you like a little heat.
- Roll tightly, or fold in half. If desired, sear for 1 to 2 minutes per side for a light golden crust.
- Serve immediately with a drizzle of olive oil.
Nutritional Value per Serving
| Calories | 520 kcal |
| Protein | 19 g |
| Fat | 33 g |
| Carbohydrates | 41 g |
| Fiber | 4 g |
| Sugars | 5 g |
| Sodium | 980 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- No labneh? Use thick Greek yogurt, cream cheese, or a 1:1 mix of sour cream and yogurt.
- Feta can be swapped for farmer cheese or brined cheese; for a milder finish, use mozzarella.
- For homemade pesto, blend basil, olive oil, pine nuts, garlic, Parmesan and a pinch of salt until smooth.
- Add leafy greens for more volume, or cucumber slices for an extra fresh bite.
- For a punchier flavor, stir a little lemon zest or smoked paprika into the pesto.
What to Serve With It
- Fresh cucumber and herb salad.
- Light tomato gazpacho or vegetable purée soup.
- Chilled ayran, lemonade, or unsweetened iced tea.
Storage
- Assembled wraps are best eaten right away; in the refrigerator, in an airtight container, they keep their flavor for up to 12 hours.
- Store the components separately: the labneh spread for up to 3 days, and the toasted nuts for up to 2 weeks in a tightly sealed jar.
FAQ
What can I use instead of tomato tortillas if they are not in the store?
Plain flour or whole wheat tortillas work well, as does thin flatbread. You can echo the tomato flavor by adding a pinch of sun-dried tomato or a spoonful of tomato paste to the spread.
Can I make a vegetarian or vegan version?
The recipe is already vegetarian. For a vegan version, replace the labneh with thick plant-based yogurt or hummus, swap the feta for vegan cheese, and use a pesto without Parmesan.
How can I make the wrap more filling?
Add slices of roasted chicken, turkey, cooked chickpeas or fried halloumi. You can also include a boiled egg or avocado.