Balsamic Roasted Vegetable Wrap
medium red bell peppers
medium green bell pepper
large sweet potato
high quality balsamic vinegar*
sun dried tomatoes packed in olive oil
Green leaf lettuce
Sabra Garlic Herb Spread
wraps or tortillas
Preheat oven to 425 degrees F. Great two large baking sheets and set aside.
Dice sweet potato into large cubes and place in a mixing bowl. Add 1 TBS olive oil and ½ tsp salt and mix until evenly coated.
Pour onto one of the prepared baking sheets and place in the preheated oven. Bake for 20 minutes. Stir and bake for an additional 20-30 minutes, stirring occasionally.
When sweet potatoes are golden brown remove from oven and set aside.
Cut bell peppers into strips and place in a large mixing bowl.
Add 1 TBS olive oil and stir to coat. Add ¼ tsp salt and stir to combine.
Spread peppers evenly on the prepared baking sheet.
Place in preheated oven and roast for 15 minutes.
After 15 minutes remove pan from oven and add 1 TBS balsamic vinegar. Stir until all the peppers are evenly coated.
Roast for another 15-20 minutes, stirring every 10 minutes until the peppers are roasted. Remove from oven and set aside.
Making the wraps:
Lay out your 4 wraps.
Add 1 TBS Sabra spread to each wrap and spread evenly.
Place lettuce on top of wrap, followed by sun-dried tomatoes, roasted veggies, avocado and goat cheese.
Roll up the wraps and ENJOY!
*I only ever recommend using the highest quality balsamic vinegar. It must be thick, rich and sweet.