Roasted Sweet Potato Wraps with Caramelized Onions and Pesto
makes 10-12 wraps
3 large sweet potatoes, peeled and cut into 1/2 inch cubes
1/2 cup pesto
3 large portobello mushrooms, cleaned and sliced 1/4 inch thick
1 pint cherry or grape tomatoes, cut in half
1 medium onion, peeled and sliced into 1/4 inch slices
10-12 whole wheat burrito size wraps
3/4 cup grated Parmesan cheese
Preheat oven to 400°F. Line two baking sheets (preferably with sides) with parchment paper. Arrange sweet potato cubes, mushroom slices, and tomatoes on baking sheets. Drizzle the vegetables with olive oil and season with salt and pepper. Toss to combine and re-arrange vegetables on the pans with space between each veggie (keep tomato slices with the skin face down to avoid sticking to the pan). Roast the vegetables for 30-45 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.
Heat a heavy bottom pan (I prefer stainless steel over non stick) 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 20 to 45 minutes. Once the onions are browning and the pan begins to dry, add a few tablespoons of water and allow the moisture to cook off. Set aside.
Heat a nonstick or cast iron skillet over medium-high heat. Heat each wrap for about 10 seconds on each side, or until 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 freeze for up to 6 months.
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.
• Vegetables can be roasted a few days ahead of time and wraps assembled as needed.
• Experiment with roasting the vegetables you have on hand like cauliflower, zucchini, or beets.
• Drizzle balsamic vinegar over the filling for extra sweet tangy flavor.
(Images: Stephanie Barlow)