Roasted Sweet Potato Pesto Wrap

Roast, Don’t Steam: Spread the sweet potatoes out on the baking sheet so they brown instead of steaming.
Cook the Mushrooms Down: Let the mushrooms release their liquid and brown before building the wrap. Wet mushrooms will make the tortilla soggy.
Warm the Tortillas: Whole wheat tortillas crack more easily when cold, so warm them before rolling.
Cheese: Smoked mozzarella gives this wrap its best flavor, but regular mozzarella, provolone, or vegan smoked cheese can also work.
Serving Suggestions: Serve with Vegan Ranch Dressing , Greek Garden Salad, Vegan Caesar Salad , or Crispy Tortilla Strips .

Name: Roasted Sweet Potato Pesto Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: ½ cup Cilantro Pistachio Pesto; ½ pound button mushrooms (sliced); 1 yellow onion, (thinly sliced); 1 tablespoon avocado oil (for sautéing); ½ teaspoon kosher salt; ¼ teaspoon black pepper (coarse, freshly ground); 4 large whole wheat tortillas; 6 ounces smoked mozzarella (shredded or thinly sliced); 2 sweet potatoes, (peeled and cut into ½-inch cubes); 1 tablespoon avocado oil (for roasting); ½ teaspoon kosher salt; ¼ teaspoon black pepper (coarse, freshly ground)

The sweet potatoes turn soft and golden, while the mushroom filling cooks down savory rather than watery. Toasted on a griddle, the wrap gets a crisp shell and a ribbon of smoked mozzarella inside.

By Alex Stone45 MINUTES

Butter Club Notes

This wrap works because the sweet potatoes bring the soft, roasted sweetness, the mushrooms and onions bring the savory side, and the cilantro pesto keeps the whole thing from feeling heavy. The smoked mozzarella is the quiet move here. It melts everything together and gives the wrap that little smoky edge that makes it feel more like a real sandwich than just vegetables in a tortilla.