About this recipe: A delicious vegetarian wrap, which is ideal to pop into your packed lunch. An array of cooked vegetables are wrapped in a flour tortilla, together with pesto, goat cheese and avocado.
Goes great with leftover barbecueed chicken for a non-vegetarian option.
This was delicious. I made about 12 ounces of pesto using cilantro and almonds with olive oil and salt, plus I also used cream cheese in place of goat cheese and then followed the rest of the recipe and it turned out amazing. Was amazed I actually made something so good. Thank you so much for this great one. I'll be making it a pretty often now! - 19 May 2010 (Review from Allrecipes US | Canada)
This was awesome! I made the vegetables one day and then ate the wraps for lunch throughout the week- something delicious to look forward to every afternoon! - 22 Mar 2010 (Review from Allrecipes US | Canada)
I followed the directions the first time I made it, and the veggies ended up being mushy (peppers were still kind of crunchy). The second time, I cooked the peppers for 2 minutes, added the onion and cooked another 2 minutes, then added the eggplant and mushrooms for 5-7 minutes. Textures were perfect! I also added chicken which I had marinaded in balsamic vinegar with a little salt, pepper and garlic powder. We used Feta cheese instead of goat cheese - it was a hit! - 18 May 2012 (Review from Allrecipes US | Canada)