Premade wraps are an easy lunch option, but they are often packed with mayo, cheese and other calorie-rich spreads. In these hearty veggie wraps, we made a vegan sundried tomato pesto by swapping Parmesan for nutritional yeast, a nutty-flavored cheese replacement made from deactivated yeast. (You can find nutritional yeast in most health food stores.) We also included grilled portobello mushrooms, which add heartiness without the calories (there are just 20 calories per mushroom!). Prep these wraps up to a day in advance and store them in the fridge. Lunch game, won.
Grilled Veggie Wraps with Sundried Tomato Pesto
Prep time: 15 minutes
Cook time: 10 minutes
For the pesto:
1/4 cup sundried tomatoes
1/4 cup basil leaves
1 clove garlic
2 tablespoons pine nuts
1 tablespoon nutritional yeast
1/4 teaspoon salt
1/2 tablespoon olive oil
For the wraps:
4 gluten free tortillas
4 portobello mushrooms
1 zucchini, cut into thin strips
3/4 cup arugula
1/2 a red onion, sliced very thinly
- In a food processor combine all of the ingredients for the pesto and blend until a paste has formed. Set aside.
- Turn on the grill. Clean the mushrooms and remove the stems. Gently brush the zucchini slices and portobello mushrooms with olive oil and grill them until they’re tender. The zucchini should take 2-3 minutes per side; the mushrooms will be a bit longer around 5 minutes per side. Remove the vegetables from the grill and cut the Portobello mushrooms into 2-3 strips.
- Spread one large spoonful of pesto onto each tortilla. Divide the mushrooms, zucchini slices, arugula and red onion between the tortillas, and tightly roll up each of the wraps, tucking in at the bottom and then folding in each of the sides. Cut in half and serve.
For more easy, on-the-go recipes, check out these 7 Healthy Lunch Ideas Your Friends Will Want to Steal.