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Preheat the oven to 190C/170C Fan/Gas 5.
To make the wraps, put the ricotta in a bowl and stir until smooth. Add the remaining ingredients and mix until they are well combined into a loose batter.
Line a large baking tray with baking paper and grease generously with oil. Pour the ricotta mixture onto the tray and, using a spatula or the back of spoon, spread out as thinly as possible. It should be a large rectangle, approximately 20x30cm/8x12in – the thinner the better but without seeing the paper through the mixture.
Bake for 20–25 minutes until starting to brown on top but not drying out. Remove from the oven and leave on the tray until completely cooled. Carefully peel the wrap away from the baking paper and place on a large board.
To make the filling, spread the pesto all over the wrap. Fill one half of the wrap with the mozzarella, tomatoes and basil and season with pepper. Fold over the other side of the wrap to encase the fillings and cut in half. Serve immediately.