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Caprese pinwheel bento box with mozzarella basil spirals, cherry tomatoes, and olives in a divided container

Easy Caprese Pinwheel Bento Box Lunch

A stunning caprese pinwheel bento box with fresh mozzarella, basil, pesto, roasted red peppers, and balsamic glaze rolled into spirals. Ready in 10 minutes — the perfect adult lunch.
Print Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Course: Lunch
Cuisine: Italian, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients

For the Caprese Pinwheels
  • 1 large flour tortilla 10-inch
  • 1 tbsp basil pesto store-bought or homemade
  • 4 large fresh basil leaves whole
  • 2 oz fresh mozzarella sliced thin, patted dry
  • 2 tbsp roasted red peppers jarred, drained and patted dry
  • 1 tsp balsamic glaze for drizzling over filling
For the Bento Box
  • 6 cherry tomatoes halved
  • 8 kalamata olives
  • 1 oz fresh mozzarella pearls
  • 8 crackers or focaccia pieces packed separately

Equipment

  • Divided bento box container
  • Sharp serrated knife
  • Plastic wrap

Method

  1. Lay the flour tortilla flat and warm briefly in the microwave for 10 seconds.
  2. Spread a thin even layer of basil pesto over the entire surface.
  3. Layer fresh basil leaves over the pesto, then arrange sliced mozzarella and patted-dry roasted red peppers on top.
  4. Drizzle balsamic glaze lightly over the filling.
  5. Roll the tortilla as tightly as possible from the near edge into a firm log.
  6. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
  7. Use a sharp serrated knife to slice into 1-inch pinwheel rounds.
  8. Arrange pinwheels in the largest bento compartment and fill remaining compartments with cherry tomatoes, olives, mozzarella pearls, and crackers.

Notes

Pat mozzarella and roasted peppers dry before rolling. Roll as tightly as possible. Chill for 30 minutes before slicing for the cleanest spirals. Use a serrated knife with a gentle sawing motion.