July 23, 2012

roasted veggie wraps

Last Friday we finally caught a much-needed break from the lethargy-inducing 90+ humid weather we've been experiencing.

I could not get out of bed that day. You know what got me out of bed? I heard my husband leaving for work and I bolted up and scrambled to the top of the stairs so I could yell down for him to bring some of the giant banana-coconut cake I had just made with him to work so we wouldn't be stuck with a giant banana-coconut cake to eat between the two of us. I guess there are worse things.

Anyways, I didn't catch him. And I was too lazy to chase him. And I kind of headed back to bed. But then! He called me and told me I had to get outside because it was THE PERFECT WEATHER. 

So I got up, put on my running clothes and headed outside and he was right. Perfect weather. The run was amazing. And since I did that, I can eat more cake. That's how it works, right?

In an effort to squeeze every last drop out of The Perfect Weather Day (you never know when you'll get another one around here), we decided to have a picnic after work. And these veggie wraps were the perfect thing. Wrapped them up in foil like burritos and toted them to the park with our blankets and crosswords and cake (what else?). 

I can't stop thinking about how delicious and satisfying these were and how I can't wait to make them again. Props to Bar Louie, which is where I had a very similar wrap that inspired me to make these.

Roasted Veggie Wraps
Serves 2

1/2 of a red pepper, sliced
3-inch section of a large zucchini, julienned (or two 3-inch sections, if using a small zucchini)
1 small carrot, julienned
1/4 of a small red onion, sliced
1-2 T. olive oil
1 tsp of kosher salt, or more to taste
1/2 tsp of lemon pepper or regular fresh ground pepper, or more to taste

Wrap Ingredients
2 tortillas
Hummus (about 2-3 T.)
Pesto (about 2 T.)
1 cup spinach or arugula
Crumbled feta (about 1/4 cup)
1/2 of an avocado, sliced

Preheat oven to 400. Line a baking sheet with aluminum foil.
Combine the red pepper, zucchini, carrot and red onion in a medium bowl. Drizzle with olive oil and sprinkle with salt and pepper and toss to coat. Pour veggies onto prepared baking tray and distribute evenly. Roast for 12-15 minutes, tossing once or twice, until tender-crisp.

While veggies are roasting, you can start preparing your tortillas. Spread half of one side of each tortilla with hummus, and spread pesto on the other half. Coarsely chop up your spinach or arugula.

When the veggies are finished, take them out and add the chopped spinach or arugula to the baking tray and toss gently to slightly wilt the lettuce. Divide your veggies evenly onto the prepared tortillas. Add the crumbled feta and the sliced avocado on top. Roll up your wraps (aluminum foil is helpful for holding it all together). Chomp.


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