Burrito with Grilled Vegetables and Pesto
⏳ Time
25 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Burrito with grilled vegetables and pesto
Ingredients
- Tortillas - 4 pieces
- Alfalfa sprouts - 1.4 oz
- Tomatoes - 3.5 oz
- Spanish onions - 0.7 oz
- Cucumbers - 3.5 oz
- Sweet Pepper - 1 piece
- Courgette - 7.1 oz
- Sweet Potato - 5.3 oz
- Sesame bun - 0.1 oz
- Olive Oil - 0 fl oz
- Olive Oil - 1 tablespoon
- Mixed salad greens - 3.5 oz
- Mayonnaise - 3.5 oz
- Pesto - 3.5 oz
Step by Step guide
Step 1
Grill sweet peppers, zucchini sliced into rounds (about one and a half centimeters thick), and sweet potatoes (cut into wedges about one centimeter thick) in oil until cooked on both sides. Then, cut everything into thick strips.
Step 2
Dice the cucumbers and tomatoes into medium-sized cubes, and chop the onion finely.
Step 3
Heat the tortillas in a skillet until they become pliable. Spread pesto on them. Layer with some salad leaves (such as Lollo Rosso, romaine, corn salad, arugula, and Swiss chard), tomatoes, cucumbers, onions, and roasted vegetables. Add mayonnaise (preferably homemade) and alfalfa sprouts (or any other sprouts to taste).
Step 4
Fold the edges of the flatbreads, then roll them up like burritos. Grill them on both sides in a grill pan.
Step 5
Serve with salad leaves, sprinkled with sesame seeds and drizzled with a couple of drops of extra virgin olive oil.
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