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.
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.
– Kelli, February 2015
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
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.
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