In a small bowl combine evoo and vinegar with pinch salt and pepper. Add lettuce, basil, and tomatoes and toss well.

Heat a large saute pan over medium-high heat. Coat pan with a thin layer of evoo.

Layer salad and cheese onto wrap, fold over sides and roll like a burrito. Place on hot pan and cook until browned on each side.

Serve hot and fresh or pack it up for later.