Pesto Veggie Wrap Recipes
VEGETARIAN PESTO WRAPS
Provided by Catherine McCord
Categories Sandwich Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Lunch Cucumber Bell Pepper Carrot Summer Healthy Tortillas Weelicious Peanut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 5
Steps:
- 1. Lay the tortillas on a flat surface in front of you, and spread each one with 2 tablespoons of pesto.
- 2. Layer carrots, cucumbers, and bell peppers on the edge of the tortilla that is closest to you.
- 3. Wrap up the tortilla like a burrito and serve.
PESTO ROASTED VEGGIE WRAP RECIPE
This veggie wrapped is packed with earthy flavors from the homemade pesto, and smokiness from being roasted to crisp and tender perfection!
Provided by Ava Pierce
Categories Wraps
Time 50m
Yield 3
Number Of Ingredients 12
Steps:
- To make the pesto: Put everything in a food processor and process for about 1 minute, until you have a bright green paste
- Preheat the oven to 450 degrees
- Put the veggies, vinegar, olive oil, and herbs in the storage container
- Snap on the lid and shake it around to coat the veggies
- Let this marinate 5 to 10 minutes (about as long as it takes for the oven to heat up)
- Dump the veggies, with the marinade, onto the baking sheet, and spread them out to make a single layer
- Roast for 10 minutes
- Stir the veggies around with the tongs, and then roast for an additional 10 minutes
- The edges should be black-don't worry, you didn't burn them! Turn off the oven and use the oven mitts to remove the baking sheet
- Assemble your wraps: spread 1 tablespoon of pesto on each tortilla, divide the veggies between them, dot with dollops of goat cheese, and roll 'em up
- Assemble your wraps: spread 1 tablespoon of pesto on each tortilla, divide the veggies between them, dot with dollops of goat cheese, and roll 'em up
Nutrition Facts : Carbohydrate 31.56g, Cholesterol 15.15mg, Fat 46.95g, Fiber 2.28g, Protein 13.81g, SaturatedFat 9.26g, ServingSize 3.00, Sodium 542.76mg, Sugar 0.00, UnsaturatedFat 23.01g
MEDITERRANEAN VEGGIE WRAPS
Tasty veggie wraps with a taste of feta and topped with low fat pesto. from Heart Healthy Cooking by Becel
Provided by Derf2440
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400f degrees.
- In a large nonstick frypan, heat oil over medium high heat.
- Saute onion and peppers 3 minutes.
- Add eggplant, zucchini, garlic, basil, thyme and oregano, saute 5 minutes more.
- Add tomato, salt and pepper.
- Simmer 5 minutes or until thickened and veggies are tender.
- Cool slightly.
- Spoon filling onto centre of tortillas, dividing evenly.
- Sprinkle each with about 1 tablespoon of the feta.
- Wrap up, secure with wooden picks, and place on a baking sheet.
- Bake for 10 minutes or until crisp and heated through.
- To serve, cut each wrap in half and top with 1 teaspoon pesto.
- Low fat pesto:.
- to prepare a small quantity of low fat pesto for this recipe, combine in a small food processor until well blended: 2 tablespoons each, veggie oil (becel) and chopped fresh basil, 1 tablespoon 40% less fat grated parmesan cheese, 2 teaspoons pine nuts and 1 clove garlic, smashed.
Nutrition Facts : Calories 78.6, Fat 4.7, SaturatedFat 2.4, Cholesterol 12.6, Sodium 260.1, Carbohydrate 7, Fiber 2.1, Sugar 3.6, Protein 3.2
PESTO VEGGIE WRAP
Make and share this Pesto Veggie Wrap recipe from Food.com.
Provided by sweetapples42
Categories Lunch/Snacks
Time 5m
Yield 1 wrap, 1 serving(s)
Number Of Ingredients 8
Steps:
- Spread pesto mayo onto tortilla shell.
- Lay mixed greens, cheese, carrots, cucumbers, mushrooms, and tomato onto shell.
- Roll together & enjoy!
Nutrition Facts : Calories 559.4, Fat 23.4, SaturatedFat 8.9, Cholesterol 33.5, Sodium 1037.7, Carbohydrate 69.3, Fiber 5.6, Sugar 6.7, Protein 18.5
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