1(8 oz jar)julienned sun-dried tomatoes in olive oil, drained
1cupfreshly grated Parmesan cheese
½cuproasted pistachios
8whole wheat wraps
Instructions
Preheat oven to 400°F. Heat large skillet over medium-low heat and add the butter. Once melted, add the sliced onions and ½ teaspoon kosher salt. Cook and stir every 5 to 10 minutes until the onions are soft and deeply browned. It should take about 40 minutes total. Add 2 tablespoon water to deglaze the pan. Set aside.
While the onions are cooking, prepare the vegetables. In a large bowl, add the diced sweet potatoes, diced carrots, 1 ½ teaspoon kosher salt, black pepper and 3 tablespoon olive oil. Toss to combine and place on a parchment-lined baking sheet.
Bake for 35 minutes, flipping everything halfway through. The veggies should be tender and start to get browned on the edges.
Assemble the wraps. Spread 2 tablespoon pesto on the wrap. Add about ½ cup of the sweet potato/carrot mixture. Top with 2 tablespoon each of the caramelized onions, sun-dried tomatoes and Parmesan cheese. Sprinkle 1 tablespoon of pistachios.
Roll the wraps tightly by folding the sides over the filling and the roll from the bottom up. Repeat with the remaining wraps.
Notes
When cooking the onions, you want to go low and slow. Do not be tempted to try high heat. They need to get dark brown but not burnt, so add splashes of water if it is cooking too fast.
Be consistent with the size you dice the vegetables so everything cooks evenly.
You can replace the sun-dried tomatoes with roasted red peppers.
Use freshly grated Parmesan. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.