Summer has finally arrived and I've been making more fajitas and wraps. It makes things so much easier. Here's a recipe for roasted veggie wraps. They're easy to make and delicious.
Roasted Veggie Wraps
Ingredients:
1 lb. sweet potatoes, peeled and diced
3 tsp. extra-virgin olive oil
8 ounces green beans, cut lengthwise
1 large bell pepper, seeded and cut into strips
3/4 tsp. salt/salt substitute
1/2 tsp. black pepper
1 1/2 tsp. cumin
1 tsp. ground coriander
1 tsp. dried thyme
2 tbsp. lemon juice
3/4 c. hummus (prepared)
4 medium size tortillas
Directions:
Preheat oven to 425 F. In a medium bowl, toss the sweet potatoes and green beans with 2 teaspoons of the oil. Spread the potatoes and beans over 2/3 of a large baking sheet. In the same bowl, toss the peppers with the rest of the oil, then spread them over the rest of the baking sheet. Season all the veggies with salt and pepper.
Cover potatoes and beans with aluminum foil, leaving the peppers uncovered. Roast for 15 minutes.
In a small bowl, mix the cumin, coriander and thyme. Uncover the veggies and sprinkle the spices and lemon juice over top of them. Toss the veggies and return to oven, uncovered. Roast for 30 minutes or until all veggies are tender.
Spread 3 tbsp. of hummus over each tortilla, leaving a 2 inch uncovered border all around. Divide the filling among the tortillas. Fold in two sides and roll like a burrito. Serve immediately. I add a little sour cream to garnish. Enjoy!
