Prep: 15 mins Cook: 20 minsTotal: 35 mins Servings: 4 wraps
Effortless roasted mushroom/veggies wrap with pesto and cheese
Ingredients:
For the roasted veggies:
6-7 large mushrooms, sliced
1 big eggplant or zucchini, sliced in length into thin long strips
1-2 red bell pepper, sliced long and thin
1 medium red onion, sliced
1-2 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the wraps:
Up to 4 white or whole wheat wraps
1/2 cup of cheese: cottage cheese, feta, goat cheese or white spread cheese you like. You can even try this wrap with mozzarella chunks instead.
1/4 cup of Besto Pesto
2 small handfuls of chopped lettuce, spring mix or baby spinach
sliced cherry tomatoes in halfs or any other fresh veggie you’d like to add
Preparation:
Roast the veggies
Preheat the oven to 400.
Mix the sliced veggies and lay them out on a baking pan, season with olive oil, salt and pepper.
Roast them at 400 for 20 min or until they turn slightly brown and become a bit tender.
Prepare the wraps (up to 4 wraps, depends on how much you fill them)
While you wait for your veggies to roast, spread 2 tablespoons of the cheese you prefer (mentioned above) on each wrap and top it with 2 tablespoons of Besto Pesto.
Place a layer of the fresh greens of your choice (mentioned above) on each wrap and then top it with the roasted veggies. Add the fresh cherry tomatoes if you like (optional). Roll up and enjoy!
