Yummy!

This past weekend, I went to lunch with friends - one made a yummy chicken picante soup, one made a yummy Greek salad.  I made a roasted vegetable pesto wrap.

You can find the recipe here, but the recipe makes it seem much more complicated than it really is. The recipe calls for caramelizing the onions in a sautee pan, but I roasted them with the rest of the veggies. Because of an allergy, I eliminated the portobello and substituted black beans which I added to the veggies after they roasted. I bought store-bought pesto, too. The vegetable mixture makes a ton of little wraps. I brought 6 to lunch and we only ate 1 each. I made some more today to bring to my mom's, and we had 2 each. I left her with 4 and have enough to make some for lunch this week. I will run out of pesto eventually. I have tons of veggie mixture though - and that's including sharing the veggie mixture with the baby who loves the sweet potatoes and black beans. Other than the roasting, it takes no time. If possible, I would freeze the ingredients and make the wraps fresh, but I didn't add that much cheese. The wraps got a little soggy so I worry about that during the thawing process. It's really not a big deal to throw them together after the roasting is done. 

Roasted Sweet Potato Wraps with Caramelized Onions and Pesto 
Makes 8 to 10 wraps 
3 large sweet potatoes, peeled and cut into 1/2-inch cubes 
1/2 cup pesto, store-bought or homemade 
3 large portobello mushrooms, cleaned and sliced 
1/4-inch thick 1 pint cherry or grape tomatoes, cut in half 
1 large yellow onion, peeled and sliced into 1/4-inch slices 
8 to 10 whole-wheat burrito-sized wraps 
3/4 cup grated Parmesan cheese 
Olive oil 

Preheat oven to 400°F. Line two rimmed baking sheets with parchment paper. Arrange the sweet potato cubes, mushroom slices, and tomatoes on the baking sheets. Drizzle the vegetables with olive oil and season with salt and pepper. Toss to combine and then spread in a single, even layer (keep tomato slices with the skin face-down to avoid sticking to the pan). Roast for 30 to 45 minutes, stirring several times, until the tomatoes and mushrooms have softened and the sweet potatoes have browned. The sweet potatoes will likely take longer than the other vegetables to cook, so check and remove vegetables from oven accordingly. While the vegetables are roasting, caramelize the onions. Heat a large skillet over medium-high heat. Add a tablespoon of olive oil, and when hot, add the onions. Cook the onions, stirring occasionally, until soft and caramelized. Turn down the heat if onions begin to brown too quickly. This process may take anywhere from 30 to 45 minutes. Once the onions are browning and the pan begins to dry, add a few tablespoons of water to deglaze the pan and allow the moisture to cook off. Wipe the skillet clean and return to the oven. When ready to prepare the wraps, warm the skillet over medium-high heat. Heat each wrap for about 10 seconds on each side in the skillet, or until the wrap becomes pliable. Spread 2 teaspoons of pesto across middle of wrap. Add handful of sweet potato cubes, several mushroom slices, and a tablespoon each of caramelized onions, tomatoes, and Parmesan cheese. Close the wrap by first folding in the sides and then rolling from the bottom up, tucking the sides in as you go. Repeat for remaining wraps. Refrigerate for several days, or wrap tightly in foil and freeze for up to 6 months. 

To reheat: Heat wraps in the microwave in 30-second intervals, rotating and checking as you go. Alternatively, heat in the toaster oven or oven at 350°F, wrapped in foil for first 10 minutes and unwrapped for the final 5. Wraps are ready to eat when the filling is heated through and cheese has melted. If frozen, allow wraps to thaw in the refrigerator to speed up reheating time. Recipe Notes: Vegetables can be roasted a few days ahead of time and wraps assembled as needed. Experiment with roasting other vegetables, like cauliflower, zucchini, or beets. Drizzle balsamic vinegar over the filling for extra sweet and tangy flavor.