Pistachio Pesto Mozzarella Wraps

-1 Prepare the pistachio pesto by adding all of the ingredients to a food processor or blender and blending until smooth. 
-1 Assemble your wraps by spreading 1-2 tbsp of pistachio pesto in the center, topped with a few slices of fresh mozzarella, tomatoes, avocados and salt and pepper. Fold in the sides of the wrap over the center then folder over the bottom and roll up. 
-1 Serve as is, or grill them on a pan for an added crisp. Heat a skillet with cooking spray on medium/low heat and cook the wrap folded side down for 3 minutes, then flip and cook for another 2-3 minutes. 
-1 Leftover pistachio pesto can be stored in an airtight container and refrigerated for up to 2 weeks.