Many years ago, Mike and I took a trip to Italy to celebrate an anniversary. Forgot which one – too many years have passed. But what I’ll never forget is the city of Positano, a costal town on the Amalfi Coast. The drive from Naples to this small fishing village was terrifying. Roads barely wider than one lane are used by trucks and tour buses, with towering rock walls on one side, and steep cliffs that fall sharply to the sea on the other. No room for error. Every now and then (when I felt brave), I’d open my eyes to see breathtaking views of small villages, their colorful houses clinging to the cliffs.

We were there off-season, so followed the locals to the small family-owned restaurants. That’s where we discovered burrata cheese. I’d tasted plenty of Insalata Caprese (translates to salad of Capri) but with mozzarella cheese. Burrata takes it to another level, with mozzarella that’s formed into a pouch and filled with stracciatella and cream. It was love at first bite. It’s a bit pricier than mozzarella, but when I’m making a fresh Caprese salad or wrap, there’s nothing that tastes quite the same. If all you’ve got on hand is regular mozzarella, no worries! It’s a firmer, less expensive cheese and works great as well! 

Start by spreading softened cream cheese on one side of a low-carb tortilla to keep it from getting soggy. In case you haven’t heard, Mission Carb Balance tortillas are on the shelf at your local grocery store, or buy them on Amazon, like me. i checked today, and they’ve got them in stock. 

Push any greens you have on hand into the cream cheese and layer on tomato slices, burrata (or mozzarella), and fresh basil, then drizzle olive oil and aged balsamic vinegar on top. It’s a simple, vegetarian wrap, bursting with fresh garden flavors and creamy Italian cheese.

You can find burrata at your local grocery store, or buy at Costco. More bang for your buck. Burrata doesn’t stay fresh as long as mozzarella, but that’s never been a problem in our house. ; )