Daily Vegan Lunch for 11 February, 2013: Roasted Red Pepper Pesto Wraps

roasted red pepper pesto wraps

Mmmm, pesto.

My apologies for this picture. I was not super-hungry so I didn’t make a huge wrap, unfortunately that meant the inside ingredients are barely showing.

PESTO INGREDIENTS

1 cup fresh basil and 1 cup spinach leaves or 2 cups basil
1/3 cup olive oil
1/3 cup walnuts
3 cloves garlic
Salt to taste

PESTO DIRECTIONS

Combine all ingredients in a food processor. Pulse until basil is finely chopped and spreadable.

INGREDIENTS FOR WRAPS

Tortillas
Roasted red peppers (about 1/4 cup per sandwich, from a can or roasting directions below)
1 Tablespoon pesto
6-8 fresh spinach leaves
1/4 cup sweet corn kernels, thawed in microwave

Roast red peppers by washing peppers, cutting them down the middle, taking out the seeds and pith, and putting them on a cookie sheet in the oven at 400 degrees for 20 minutes.

To make wraps, microwave tortilla for 15 seconds. Place ingredients in the middle but slightly to one side of your future roll. Wrap by folding the ends in and then roll the burrito down the cutting board.

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