Punch up your lunchtime wrap with a combo of sweet and savory

By Stephanie Barlow
TheKitchn.com

Posted: Tuesday, Nov. 20, 2012

- Stephanie Barlow

Roasted Sweet Potato Wraps with Caramelized Onions and Pesto.

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Roasted Sweet Potato Wraps with Caramelized Onions and Pesto

3 large sweet potatoes, peeled and cut into 1/2-inch cubes

3 large portobello mushrooms, cleaned and sliced 1/4 inch thick

1 pint cherry or grape tomatoes, cut in half

Olive oil

^ Salt and freshly ground pepper

1 medium onion, peeled and sliced into 1/4 inch slices

10-12 whole-wheat burrito-size wraps

1/2 cup pesto

3/4 cup grated Parmesan

PREHEAT oven to 400 degrees. Line two baking sheets (preferably with sides) with parchment paper.

ARRANGE sweet potato cubes, mushroom slices and tomatoes on baking sheets. Drizzle with olive oil and season with salt and pepper. Toss to combine and arrange vegetables with space between each (keep tomato slices skin down to avoid sticking).

ROAST vegetables for 30-45 minutes, stirring several times, until the tomatoes and mushrooms have softened and the sweet potatoes have browned. (The sweet potatoes will take longer, so check and remove vegetables from oven as they get done.)

HEAT a heavy-bottom pan over medium-high heat. Add a tablespoon of olive oil and, when it is hot, add the onions. Cook the onions for 20 to 45 minutes, stirring occasionally, until soft and caramelized. Reduce heat if onions brown too quickly. Once the onions are browning and the pan begins to dry, add a few tablespoons of water and cook off. Set aside.

WARM each wrap in a skillet for about 10 seconds on each side, or until pliable. Spread with 2 teaspoons of pesto. Add a handful of sweet potato cubes, mushroom slices and a tablespoon each of caramelized onions, tomatoes and Parmesan cheese. Close the wrap by folding in the sides and then rolling from the bottom up, tucking the sides in as you go. Refrigerate for several days or freeze for up to 6 months.

MICROWAVE wraps in 30-second intervals, rotating and checking as you go. Or heat in a toaster oven or oven at 350 degrees, wrapped in foil for first 10 minutes and unwrapped for the final 5. (If frozen, thawing wraps in the refrigerator will speed reheating time.

Wraps are pretty much on par with salads in the battle of sexy lunch dishes. Bust out of the boring wrap rut with this sweet and savory combination: sweet potatoes coated with pesto, rounded off with caramelized onions, roasted cherry tomatoes and Parmesan. Better yet: Make two weeks' worth and stock up your freezer.

It's the combination of ingredients that transform the dish. Somehow, roasted sweet potatoes and pesto hit it off really well, hitting both savory and sweet spots. Caramelized onions don't hurt, either, and a little cheese makes the whole thing worth heating.

If you're looking to add protein, thinly sliced steak tastes splendid with the pesto and Parmesan. Adding shredded rotisserie chicken is a fast fix as well.

A few more notes:

nVegetables can be roasted a few days ahead of time and wraps assembled as needed.

nExperiment with roasting the vegetables you have on hand, such as cauliflower, zucchini or beets.

nDrizzle balsamic vinegar over the filling for more sweet, tangy flavor.