Photo: Annabelle Breakey; Styling: Dan Becker Photo by: Photo: Annabelle Breakey; Styling: Dan Becker

Pesto Arugula Wraps

Use store-bought pesto, fresh arugula and mozzarella cheese to make these savory roll-ups in only 15 minutes. They’re great for parties – no fork required – and you can make them ahead and keep them chilled until you’re ready to put them on a platter. 

Sunset SEPTEMBER 2008

  • Yield: Serves 8
  • Total:15 Minutes


  • 2 sheets lahvosh flatbread*
  • 1 cup pesto
  • 12 ounces fresh mozzarella cheese, thinly sliced
  • 6 cups lightly packed arugula (about 3 oz.)


1. Lay lahvosh on a work surface with longest sides parallel to surface edge and smooth, lighter sides up. Spread each with 1/2 cup pesto. On each sheet, place half of cheese slices on two-thirds of pesto, leaving 2 in. uncovered at top edge for sealing. Cover cheese with arugula. Starting with bottom edge, roll up each lahvosh and press to seal edge, securing with toothpicks if needed.

2. Slice each roll into 1-in. pieces, remove toothpicks if used, and arrange on a platter. Makes about 32 pieces.

*Substitute 4 flour tortillas (10 in. wide).

Note: Nutritional analysis is per appetizer serving.

Nutritional Information

Amount per serving
  • Calories: 333
  • Calories from fat: 62%
  • Protein: 15g
  • Fat: 23g
  • Saturated fat: 10g
  • Carbohydrate: 15g
  • Fiber: 1.7g
  • Sodium: 493mg
  • Cholesterol: 47mg

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Pesto Arugula Wraps recipe