Roasted Sweet Potato Pesto Wrap

• 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)

Roasted Sweet Potatoes

• 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)

Instructions

1. Roast the Sweet Potatoes: Preheat the oven to 425°F. Toss the sweet potatoes with avocado oil, kosher salt, and black pepper. Spread onto a baking sheet and roast for 22–28 minutes, turning once, until tender and lightly browned.2 sweet potatoes, 1 tbsp avocado oil, ½ tsp kosher salt, ¼ tsp black pepper
2. Sauté the Mushrooms and Onions: Heat the avocado oil in a large skillet over medium-high heat. Add the mushrooms, onions, kosher salt, and black pepper. Cook for 8–10 minutes, stirring occasionally, until the mushrooms are browned and the onions are soft.1 tbsp avocado oil, ½ pound mushrooms, 1 onion, ½ tsp kosher salt, ¼ tsp black pepper
3. Warm the Tortillas: Warm the tortillas briefly in a dry skillet or wrapped in foil in the oven until soft and flexible.4 whole wheat tortillas
4. Build the Wraps: Spread 2 tablespoons Cilantro Pistachio Pesto onto each tortilla. Add roasted sweet potatoes, sautéed mushrooms and onions, and smoked mozzarella.½ cup Cilantro Pistachio Pesto, roasted sweet potatoes, sautéed mushrooms and onions, 6 oz smoked mozzarella
5. Fold the Wraps: Fold in the sides of each tortilla, then roll tightly into a wrap.prepared wraps