Grilled Veggie and Pesto Wrap


  • 1 cup butternut squash, diced
  • ½ cup zucchini, diced
  • 1 small red pepper, diced (cubes)
  • 1 garlic clove, minced
  • 2 tbsp goat crumbled cheese
  • 1 handful organic sprouts – sandwich booster
  • 1 cup arugula washed and dried
  • 4 tortilla shells
  • 2 tbsp olive oil
  • 1 tsp dried herbs – basil & oregano
  • Sea salt


  1. Preheat oven to 375 degrees F. Dice the squash, zucchini and red pepper. Put all the veggies into a bowl. Add 2 tbsp of olive oil, dried herbs, garlic and sea salt
  2. Mix until the veggies are covered in the herbs, garlic and oil. Spread all the veggies evenly onto a baking sheet (non stick), and bake for approx 15-20 mins until the veggies become slightly browned

Pesto Sauce

  • 1 cup fresh basil, washed and dried
  • ¼ cup olive oil
  • 2 garlic cloves, minced
  • 2 tbsp romano parmesan cheese
  • ¼ cup raw pine nuts or walnuts
  1. While the veggies are cooking, prepare pesto. Add all ingredients into a food processor. Process until the sauce becomes smooth and the pine nuts are combined well. You may add more olive oil need be, to make the sauce smoother
  2. Once the veggies are grilled, lay the tortillas on a cutting board and start to layer the ingredients. Spread the sprouts on the top three-quarters of each tortilla then arrange the veggies on top, followed by the goat cheese. Top with the arugula and 1 tsp of pesto sauce
  3. Fold up the bottom quarter of the tortilla and then start to roll each wrap into a cone shape. Secure the tortilla with a toothpick. Serve immediately

Yield: 2-4


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