Sweet Potato Wraps
Vibrant and nutritious wraps filled with roasted sweet potatoes, caramelized onions, and creamy pesto.
Equipment
- Baking Sheet
- Skillet
- Mixing Bowl
Ingredients
- 2 Tbsp unsalted butter
- 2 large sweet onions thinly sliced
- 2 tsp kosher salt divided
- 1 1/2 lbs sweet potatoes diced into 1/2-inch cubes
- 1/2 tsp black pepper
- 3 Tbsp olive oil
- 1 cup pesto store-bought or homemade
- 1 jar julienned sun-dried tomatoes (8 oz, in olive oil, drained)
- 1 cup freshly grated Parmesan cheese
- 1/2 cup roasted pistachios
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet, melt the butter over medium-low heat and add the onions with 1/2 teaspoon of kosher salt. Cook until caramelized, about 40 minutes, stirring occasionally.
- In a large bowl, combine diced sweet potatoes, carrots, remaining salt, black pepper, and olive oil. Toss until well coated.
- Spread the sweet potato mixture on a parchment-lined baking sheet and roast for about 35 minutes, flipping halfway through.
- Once the vegetables are roasted, assemble the wraps by spreading 2 tablespoons of pesto on each wrap.
- Add 1/2 cup of the roasted sweet potato and carrot mixture, followed by 2 tablespoons of caramelized onions, sun-dried tomatoes, Parmesan cheese, and pistachios.
- Roll the wraps tightly, folding in the sides as you go, and repeat for the remaining wraps.
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Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days.