Recipe: Roasted Sweet Potato Wraps with Caramelized Onions and Pesto

Recipe: Roasted Sweet Potato Wraps with Caramelized Onions and Pesto

Stephanie Barlow
Feb 9, 2015
(Image credit: Kelli Foster)

Wraps are pretty much on par with salads in the battle of sexy lunch dishes. Bust out of the boring wrap rut with this sweet and savory combination: sweet potatoes coated with pesto, rounded off with caramelized onions, oven roasted cherry tomatoes, and Parmesan. And better yet, make two weeks' worth and stock up your freezer!

(Image credit: Kelli Foster)

I don't have many wraps in my recipe book, as they tend to center around last resorts. However, this combination of ingredients transforms the dish. Somehow, roasted sweet potatoes and pesto go really well together, hitting both savory and sweet spots. Caramelized onions don't hurt, either, and a little cheese makes the whole thing worth heating.

If you're looking to add protein, I think thinly sliced steak would taste splendid with the pesto and Parmesan. Adding shredded rotisserie chicken is a fast fix as well.

(Image credit: Kelli Foster)

Tester's Notes

These sweet potato wraps just might be the ultimate make-ahead lunch. I made them yesterday, ate my second one today, and I cannot wait to grab another one for lunch tomorrow. I don't think I've ever been this excited about lunch. Ever.

I've been thinking about my favorite part of this wrap. At first it was the roasted sweet potatoes, though now I'm leaning towards the caramelized onions. Mostly, it's the way all the ingredients blend together.

If you need a lunch that's ready in five minutes, this isn't quite it. But I assure you, the trade off is well worth it. Once the vegetables are roasted, the onions caramelized, and the wraps assembled, you're rewarded with two weeks of lunch at the ready.

- Kelli, February 2015

Roasted Sweet Potato Wraps with Caramelized Onions and Pesto

Makes 8 wraps

6 tablespoons olive oil, divided
3 large sweet potatoes (about 3 pounds), peeled and cut into 1/2-inch cubes
3 large portobello mushrooms (10 to 12 ounces), stems removed and sliced 1/4-inch thick
1 pint grape tomatoes, halved
2 large yellow onions, sliced thin
2 tablespoons water
8 large whole wheat tortillas
1/2 cup pesto, store-bought or homemade
3/4 cup grated Parmesan cheese
Kosher salt
Freshly ground black pepper

Arrange 2 racks to divide the oven into thirds and heat to 400°F.

Toss the sweet potatoes with 3 tablespoons of the oil and 1 teaspoon kosher salt. Arrange in a single layer between two rimmed baking sheets. Cook until the potatoes are tender and browned around the edges, about 35 minutes, stirring once halfway through. Cool for about 5 minutes, then transfer the sweet potatoes to a large plate.

Toss the mushrooms with 1 1/2 tablespoons of oil and 1/2 teaspoon of salt. Spread in a single layer over a rimmed baking sheet. Toss the tomatoes with 1/2 tablespoon oil and arrange cut-side up on another rimmed baking sheet. Cook for 15 minutes, stirring the mushrooms once about halfway through. Cool on the baking sheets.

Meanwhile, caramelize the onions. Heat the remaining oil in a large skillet over low heat until shimmering. Add the onions and 1/2 teaspoon salt, and stir to coat with the oil. Cook until the onions are soft and deeply browned, stirring every 5 to 10 minutes, scraping any fond from the bottom of the pan, about 40 minutes total. Add the water to deglaze the pan and allow the moisture to cook off.

Assemble the wraps: Place the tortillas on a work surface. Spread 1 tablespoon of pesto over a tortilla. Add 1/2 cup of sweet potato over the tortilla, just below center. Top the sweet potatoes evenly with a couple mushrooms slices, and a tablespoon each of caramelized onions, tomatoes, and Parmesan cheese. Roll tightly by folding the sides over the filling, then rolling from the bottom up. Repeat with assembling the remaining wraps.

Reheating: If not serving immediately, cover each wrap tightly in foil. Refrigerate or freeze in resealable plastic bags. Reheat in a regular or toaster oven at 350°F, wrapped in foil for first 10 minutes and unwrapped for the final 5, if frozen.

Recipe Notes:

  • Make ahead: The roasted vegetables can be prepared a day in advance and stored in an airtight container in the refrigerator. The caramelized onions can be prepared up to 3 days in advance and stored in a covered container in the refrigerator.
  • Storage: The wraps can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Updated from a post originally published March 2012.

More posts in Lunch Box Bootcamp
You are on the first post of the series.
Created with Sketch.