21. Roasted Sweet Potato Wraps with Pesto

21 - Sweet Potato WrapSweet and flavorful yet sneakily healthy wrap with some hidden protein

Prep to plate time: 2 hrs
Servings: 8-10

Materials

  • 3 lbs Sweet Potatoes
  • 3 large Portobello Mushrooms
  • 1 pint Cherry Tomatoes
  • 1 medium Onion
  • 1/2 cup Pesto
  • 10-12 Whole Wheat Wraps (10″ or burrito sized)
  • 3/4 cup grated Parmesan cheese
  • Italian seasoning
  • Olive oil
  • Vegetable spray

Protocol

  1. PREP: Peel and cut sweet potatoes into 1/2″ cubes
  2. PREP: Clean and slice mushrooms 1/4″ thick
  3. PREP: Cut tomatoes in half. Cut into quarters if large
  4. PREP: Cut onion into 1/4″ slices
  5. Preheat the oven to 400°F
  6. Spray metal baking trays (preferably with sides) with vegetable spray and place sweet potatoes and mushrooms on top in an even monolayer
  7. Drizzle olive oil and lightly sprinkle Italian seasoning across the top of the vegetables. Gently mix with a wooden spoon
  8. Cook for 30 min, mixing the vegetables every 15 min until the mushrooms have softened
  9. While the sweet potatoes and mushrooms are cooking, heat 1 Tbsp of olive oil in a heavy pan over medium-high heat. Add the onions and cook until soft and caramelized, scraping up any browned bits. About 20 min
    • If the onions start to brown too quickly, reduce the heat
    • If the pan starts to dry out, add water 2 Tbsp at a time
  10. After 30 min, remove the mushrooms from the baking trays and place in a bowl. Replace with the cherry tomatoes, recoat the sweet potatoes and tomatoes with oil and gently mix
  11. Bake the potatoes and tomatoes for an additional 15 min. The sweet potatoes should be browned and soft
  12. Heat a non-stick skillet over medium heat and heat each side of the wrap for 10 sec to loosen
  13. Spread 2 tsp of pesto across the middle of the wrap
  14. Place a handful of sweet potatoes along with 1 Tbsp each of the onions, mushrooms, tomatoes and Parmesan cheese
  15. Close the wrap by folding in the sides then rolling up from the bottom, tucking in the sides as you go (think Chipotle!)
  16. Sear each side of the wrap on the non-stick pan over high heat about 15 sec each side
  17. PLATE: Serve immediately, otherwise the wraps can be refrigerated for several days or frozen up to 6 months
    • Reheat by microwaving in 30 sec intervals, or toasting at 350°F for 10 min wrapped in foil followed by 5 min unwrapped

Inspired by: The Kitchn

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One thought on “21. Roasted Sweet Potato Wraps with Pesto

  1. Ani says:

    Sweet potato anything is good in my book haha

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