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.
Makes: 4 wraps
1 red onion, sliced
1 courgette, sliced
1 aubergine , sliced
115g fresh mushrooms, sliced
1 red pepper, sliced
1 tablespoon olive oil
salt and ground black pepper to taste
4 wholemeal flour tortillas
4 tablespoons goat cheese or Chevre
4 tablespoons basil pesto
1 large avocado, sliced
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Method Prep:25min › Cook:10min › Ready in:35min
Place the onion, courgette, aubergine, mushrooms and pepper into a large container with a tight fitting lid. Drizzle the olive oil over the vegetables and season with salt and pepper. Close the lid and shake to coat.
Heat a large frying pan over medium heat. Place the seasoned vegetables on the preheated pan, stir and cook until tender, about 10 minutes.
Spread each tortilla with 1 tablespoon goat cheese and 1 tablespoon pesto. Divide the sliced avocado among the tortillas and top with the mixed veggies. Fold in the bottom of each tortilla and roll each up into a snug wrap.
Goes great with leftover barbecueed chicken for a non-vegetarian option.