Balsamic Root Vegetable Wraps

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.)

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.