Pesto Veggie Wrap Food

VEGETARIAN PESTO WRAPS

Steps:

• 1. Lay the tortillas on a flat surface in front of you, and spread each one with 2 tablespoons of pesto.
• 2. Layer carrots, cucumbers, and bell peppers on the edge of the tortilla that is closest to you.
• 3. Wrap up the tortilla like a burrito and serve.

VEGGIE TOP PESTO

Steps:

• In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add the carrot fronds, beet greens, celery leaves and Parmesan and pulse until finely ground. With the food processor running, add the oil and red pepper flakes. Taste, then season with salt and pepper.
• Transfer to a resealable container and store in the refrigerator for up to 2 weeks (or freeze for up to 3 months).

PESTO ROASTED VEGGIE WRAP RECIPE

Steps:

• To make the pesto: Put everything in a food processor and process for about 1 minute, until you have a bright green paste
• Preheat the oven to 450 degrees
• Put the veggies, vinegar, olive oil, and herbs in the storage container
• Snap on the lid and shake it around to coat the veggies
• Let this marinate 5 to 10 minutes (about as long as it takes for the oven to heat up)
• Dump the veggies, with the marinade, onto the baking sheet, and spread them out to make a single layer
• Roast for 10 minutes
• Stir the veggies around with the tongs, and then roast for an additional 10 minutes
• The edges should be black-don't worry, you didn't burn them! Turn off the oven and use the oven mitts to remove the baking sheet
• Assemble your wraps: spread 1 tablespoon of pesto on each tortilla, divide the veggies between them, dot with dollops of goat cheese, and roll 'em up
• Assemble your wraps: spread 1 tablespoon of pesto on each tortilla, divide the veggies between them, dot with dollops of goat cheese, and roll 'em up

PESTO VEGETABLES

Steps:

• Cook and drain vegetables as directed on package.
• Toss vegetables and pesto. Sprinkle with cheese.

PESTO VEGGIE WRAP

Steps:

• Spread pesto mayo onto tortilla shell.
• Lay mixed greens, cheese, carrots, cucumbers, mushrooms, and tomato onto shell.
• Roll together & enjoy!

PAT'S CREAMY BASIL PESTO WRAPS

Steps:

• Warm tortilla in the microwave for 20 seconds.
• Spread pesto and cream cheese onto tortilla.
• Sprinkle over vegetables (thinly sliced).
• Roll up wrap tight, secure with tooth picks.
• Cut into slices and serve as hor's derves or eat it all by yourself!
• Note: Easy to adapt to your own liking.
• Be creative and enjoy!

PESTO EGG WRAPS

Steps:

• Heat a large skillet over medium heat. Add tomatoes; cook and stir until heated through. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat; sprinkle with cheese., Spread 1 tablespoon pesto across center of each tortilla; top with egg mixture. Fold bottom and sides of tortilla over filling and roll up.

CHICKEN PESTO WRAPS

Steps:

• In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until no longer pink; drain. , Spread pesto over each tortilla; spoon chicken down the center. Layer with cheese, tomatoes, onion and lettuce; roll up.