Roasted Veggie Wraps with Hummus & Sweet Potato Fries

Ingredients

• Sweet potato

  Raw, unprepared

  70g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  40g

• Zucchini

  Summer squash, includes skin, raw

  30g

• Spinach

  Raw

  1 cup or 30g

• Green Seedless Grapes

  Freshdirect

  30g

• Free From 4 White Tortilla Wraps

  30g

• Parsnips

  Raw

  40g

• Mozzarella Grated

  Tesco

  25g

Directions

1. Preheat the Oven & Prepare the Ingredients Preheat the oven to 400oF and line two baking sheets with aluminum foil. Rinse, scrub and slice the sweet potato into 1/4-inch thick fries. Rinse and halve the grape tomatoes. Rinse and slice the zucchini into 1/4-inch thick strips. Rinse the spinach. Roast the Sweet Potato Fries Add the sweet potato fries to a large bowl and drizzle with 2 tbsp. olive oil and salt and pepper to taste. Toss to thoroughly coat and pour onto a baking sheet, making sure the fries are not overlapping. Roast in the oven until crispy and golden-brown, about 40 minutes, flipping halfway through. Roast the Remaining Veggies In the meantime, add the grape tomatoes and zucchini to the same large bowl used for the sweet potato. Drizzle with the Cilantro Zest-Oh Dressing and season with salt and pepper to taste. Toss to thoroughly coat and pour onto the second baking sheet. Roast in the oven until the veggies are fork-tender, about 15-20 minutes, flipping halfway through. Remove from oven and let cool slightly. Bring It All Together To assemble the wraps, lay out the tortillas and spread half of the hummus on each. Top with roasted grape tomatoes, zucchini and spinach, and some of the sweet potatoes if desired. Roll the wraps and then cut them in half. Use a toothpick to secure the wraps, if desired. Evenly divide the wraps between two plates and serve with a side of sweet potato fries!
2. Recipe by: Fresh City (source: https://www.freshcityfarms.com/recipes/roasted-veggie-wraps-with-hummus-sweet-potato-fries)

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