I am getting really tired of this winter. All these veggie sandwiches makes me excited to start planting my garden and having fresh produce at my fingertips daily! But alas, it’s still awful cold out 😦 To try to get into the spring state of mind, I wanted to try another veggie option for my friend’s baby shower, and this time, it’s a roasted wrap! This takes a bit longer than the hummus supreme sandwich, as you have to first salt the eggplant and let the excess water drain, then wait for the vegetables to roast 😦 But don’t worry, the wait is worth it.
The veggies are soft and sweet and the arugula adds a little crunch and extra freshness. I would make a large batch of the roasted veggies so you can have this wrap every day for lunch, ready to go. Cold or warm, it’s delicious. You could use lavish, pita or tortilla wrap, like I did.
1 large eggplant (or 2 small), peeled and cut into 1/2″ dice
2 zucchini, cut into 1/2″ dice
1/2 cup cherry tomatoes, halved
1 pint button mushrooms, rough chopped
2 tbsp. olive oil
1/4 cup balsamic vinegar (I used blood orange balsamic, but use what you like/have)
fresh cracked pepper
16-20 basil leaves
1 cup arugula
4 tortilla wraps
1. Preheat oven to 400 degrees. Prepare baking sheet with foil and spray with cooking spray. Place diced eggplant in colander and sprinkle generously with salt. Toss to coat evenly. Set over bowl or sink and let sit for 10-15 minutes. Excess water will begin to drain from eggplant.
2. To a large bowl, add eggplant, zucchini, cherry tomatoes and mushrooms. Drizzle with olive oil and half the vinegar. Add salt and pepper and toss to coat evenly. Transfer vegetables to prepared baking sheet and bake for 30-40 minutes. Halfway through, flip vegetables. With 5 minutes remaining, drizzle additional vinegar over vegetables. Remove from oven and cool slightly.
3. Divide basil and arugula among tortilla wraps, and top with roasted vegetables. Wrap as desired and enjoy!
I made these along with turkey bacon pinwheels for a day at the beach. They were awesome. We had a handful left over after the beach, and they came out late night when everyone was starting to get hungry again. These are wonderful to have as appetizers since they are an excellent finger food. You could even just wrap them up and cut in half to take as a fresh, fun lunch. Anyway you roll it, this is a super excellent combination.
Pesto Chicken Pinwheels
Source: Pigzilla Original Servings: 4
1/2 cup onions, diced small
1/4 cup mayonnaise
1/4 cup basil pesto
3 tortilla wraps (I like Mission brand, and used the Tomato Basil kind)
12 slices mozzarella cheese
1 boneless, skinless chicken breast, cooked and chopped small
1/4 cup sun-dried tomatoes, chopped
1/2 cup lettuce, chopped fine
1. In a small skillet, heat 1 tsp of olive oil over medium heat. Reduce heat to low and add onions. Cook on low for 8-10 minutes, until onions are translucent and tender.
2. In a small bowl, combine mayonnaise and basil pesto. Spread mixture evenly on each wrap, leaving just 1/4-inch around the edges. Add 4 slices of cheese to each wrap. Evenly layer the chicken, sun-dried tomatoes, lettuce and cooked onions.
3. Wrap tightly, being cautious not to tear it, and wrap in foil. Refrigerate for at least one hour before slicing.
Pinwheels are so simple to make and a great snack to have on hand for the beach, the cabin, a picnic, or even as a fun appetizer. Of course you’ll need to keep them cool, but who doesn’t bring a cooler with them to these types of events?
I made a batch of these and pesto chicken pinwheels to take to the beach with us instead of trying to make sandwiches for everyone, or trying to pack in a bunch of sandwich making ingredients so everyone could make their own. Once we opened them, they were not closed until we went home. They were a perfect little bite!
Turkey Bacon Pinwheels
Source: Pigzilla Original Servings: 4
3 tortilla wraps (I like Mission brand, I used the herb spinach kind)
4 oz cream cheese, softened
12 slices pepper jack cheese
6 slices bacon, cooked and chopped small
1/2 cup lettuce, thinly chopped
1/4 cup onions, finely diced
12 slices deli turkey, thinly sliced
1. Lay out three wraps. Spread each wrap entirely with cream cheese, leaving only 1/4-inch around the edges.
2. Layer the wraps with cheese, bacon, lettuce, onions, then turkey. Be sure to evenly distribute all ingredients over entire wrap and do so thinly, so you can still roll it tight.
3. Tightly roll wraps, being cautious not to tear, and wrap in foil. Refrigerate for at least one hour before slicing. This will ensure the ingredients stick together rather than falling out the sides of your pinwheels.