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Balsamic Root Vegetable Wraps with Pesto Greens
2 Serving Lunch

Balsamic Root Vegetable Wraps

with Pesto Greens

Balsamic glaze gives this combination of roasted turnips, parsnips, and carrots, a touch of sweetness and tang. We paired it with garlicky basil pesto for a simple yet satisfying lunch.

Tags: <600 Calories Soy-Free Chef's Choice High Fiber
SERVINGS
PREP & COOK TIME
15 min
CALORIES
500
FAT
21g
CARBOHYDRATES
71g
PROTEIN
12g

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INGREDIENTS

  1. 8 oz root vegetable blend
  2. 2 tbsp balsamic glaze
  3. 2 whole wheat flour tortillas
  4. 1/4 cup vegan basil pesto
  5. 4 oz mixed greens
  6. 1 tbsp olive oil*
  7. Salt*
  8. Pepper*
  9. *Not included
  10. For full ingredient list, see Nutrition.
Allergens: tree nuts (pine nut), wheat
Tools: Foil-lined baking sheet
SERVINGS
PREP & COOK TIME
15 min
CALORIES
500
FAT
21g
CARBOHYDRATES
71g
PROTEIN
12g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the root vegetables

Preheat oven to 450°F. Combine root vegetable blend, 1 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast until root vegetables are browned and tender, 12 to 15 minutes. Toss with balsamic glaze and set aside. (TIP: All ovens are different; watch carefully to ensure the veggies don’t burn.)

2
Build the wraps

Place tortillas directly on top rack of oven until just heated through, 30 seconds to 1 minute. Lay warmed tortillas on clean work surface. Spread pesto on tortillas and divide balsamic root vegetables between wraps. Top with greens. Roll wraps, tucking in sides as you go. Cut wraps on a bias and transfer to 2 serving plates.

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