Ingredients

The following ingredients have 4 Servings
  • 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
  • 2 carrots, diced into 1/2" cubes
  • 1/2 tsp black pepper
  • 3 tbsp olive oil
  • 1 cup pesto
  • 1 (8 oz jar) julienned sun-dried tomatoes in olive oil, drained
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup roasted pistachios
  • 8 whole wheat wraps

Instruction

  • Preheat oven to 400°F. Heat large skillet over medium-low heat and add the butter. Once melted, add the sliced onions and 1/2 tsp kosher salt. Cook and stir every 5 to 10 minutes until the onions are soft and deeply browned. It should take about 40 minutes total. Add 2 tbsp water to deglaze the pan. Set aside.
  • While the onions are cooking, prepare the vegetables. In a large bowl, add the diced sweet potatoes, diced carrots, 1 1/2 tsp kosher salt, black pepper and 3 tbsp olive oil. Toss to combine and place on a parchment-lined baking sheet.
  • Bake for 35 minutes, flipping everything halfway through. The veggies should be tender and start to get browned on the edges.
  • Assemble the wraps. Spread 2 tbsp pesto on the wrap. Add about 1/2 cup of the sweet potato/carrot mixture. Top with 2 tbsp each of the caramelized onions, sun-dried tomatoes and Parmesan cheese. Sprinkle 1 tbsp of pistachios.
  • Roll the wraps tightly by folding the sides over the filling and the roll from the bottom up. Repeat with the remaining wraps.