I prepped a bunch of these wraps to use for work lunches. They are delicious and healthy! This recipe started from The Kitchn, but I made a few changes to make it my own. I prefer these wraps vegetarian, but dad likes them with pulled pork.
Ingredients:
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 grape tomatoes, cut in half
1 medium yellow onion, peeled and sliced into 1/4-inch slices
1 clove garlic, minced
10 to 12 whole-wheat tortillas
3/4 cup grated Sartori Parmesan cheese
1 can black beans, drained
2 cups cooked pulled pork
3 tablespoons olive oil
salt and pepper
Preparation:
1. Preheat oven to 400 degrees.
2. In a medium bowl, toss sweet potato cubes in 1 tablespoons of olive oil and salt and pepper. Arrange the sweet potato cubes in a single layer on a baking sheet and bake for 45 minutes. Flip cubes a few times during baking time. Sweet potatoes will start to brown.
3. Toss mushrooms and tomatoes in a tablespoon of olive oil and salt and pepper in a medium bowl. On a second baking sheet, spread mushrooms and tomatoes. Roast for 30 minutes, stirring half way through times. Tomatoes and mushrooms will soften.
4. While the sweet potatoes, tomatoes and mushrooms 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. This takes about 20 minutes. Once the onions are browning, add minced garlic and cook for about 5 more minutes. Remove from heat.
5. When the vegetables are finished, toss sweet potatoes, mushrooms, and tomatoes with the onions and garlic, black beans, pulled pork, and pesto in a large bowl.
6. Place 1/3 to 1/2 cup of filling in each wrap. Top with a sprinkle of Parmesan cheese and roll up.
7. To store, wrap wraps in plastic warp and freeze for up to 6 months. To reheat, microwave for 2-5 minutes.
Ingredients:
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 grape tomatoes, cut in half
1 medium yellow onion, peeled and sliced into 1/4-inch slices
1 clove garlic, minced
10 to 12 whole-wheat tortillas
3/4 cup grated Sartori Parmesan cheese
1 can black beans, drained
2 cups cooked pulled pork
3 tablespoons olive oil
salt and pepper
Preparation:
1. Preheat oven to 400 degrees.
2. In a medium bowl, toss sweet potato cubes in 1 tablespoons of olive oil and salt and pepper. Arrange the sweet potato cubes in a single layer on a baking sheet and bake for 45 minutes. Flip cubes a few times during baking time. Sweet potatoes will start to brown.
3. Toss mushrooms and tomatoes in a tablespoon of olive oil and salt and pepper in a medium bowl. On a second baking sheet, spread mushrooms and tomatoes. Roast for 30 minutes, stirring half way through times. Tomatoes and mushrooms will soften.
4. While the sweet potatoes, tomatoes and mushrooms 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. This takes about 20 minutes. Once the onions are browning, add minced garlic and cook for about 5 more minutes. Remove from heat.
5. When the vegetables are finished, toss sweet potatoes, mushrooms, and tomatoes with the onions and garlic, black beans, pulled pork, and pesto in a large bowl.
6. Place 1/3 to 1/2 cup of filling in each wrap. Top with a sprinkle of Parmesan cheese and roll up.
7. To store, wrap wraps in plastic warp and freeze for up to 6 months. To reheat, microwave for 2-5 minutes.