Roasted Veg Wrap with Quinoa & Kale Chips
Winter harvest gets roasted and wrapped with sun-dried tomatoes and spinach pesto. Garlicky quinoa adds protein while spicy kale chips add a kick.
Wine Pairing:Pinot noir or syrah
Active Time:30 - 35 minutes
Total Time:35 - 40 minutes
- ½ onion
- 3 carrots
- 3 cloves garlic
- 4 oz chard
- 6 oz curly kale
- 8 oz portobellos
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp smoked paprika
- ⅛ tsp light ancho chili
Proteins and More
- 1 c white quinoa
- 1 package Rudi’s Gluten Free Spinach Tortillas
- 1.5 oz sun-dried tomatoes
- 2 oz goat cheese
- ¼ tsp black pepper
- 3 tbsp olive oil
- ¾ tsp salt
1: Cook quinoa:
- Using half of the onion from Recipe 2, chop in ¼” pieces. Mince garlic.
- Saute onion with 1 tbsp of olive oil in a pan until soft.
- Add minced garlic and ¼ tsp salt. Stir and cook 1 min.
- Add quinoa and 3 cups water. Bring to a boil then reduce heat and simmer 15 min or until water is absorbed.
- Stir in 1 tbsp butter.
2: Vegetable Wrap:
Preheat oven to 400º and set aside tortillas to bring to room temperature.
Remove stems from portobellos and cut into ½” slices; peel carrots & slice lengthwise into long thin strips; cut stem from chard and tear leaves into 2” pieces.
Place vegetables (except chard) into a bowl and toss with 2 tbsp of olive oil.
Spread in an even layer on baking pan. Sprinkle with ½ tsp salt and ¼ tsp pepper. Bake 15-20 min or until they begin to soften and brown.
Slice the sun-dried tomatoes into thin slivers. Set aside.
Remove vegetables from oven and add sun-dried tomato. Toss to combine.
To assemble wrap, spread 1 tbsp goat cheese on one half of the wrap and 1 tbsp of pesto on the other side. Add vegetables into the center, fold in ends, and wrap.
3: Make the kale chips:
Cut stems from kale and tear leaves into 2” pieces.
Place in a bowl and drizzle with 1 tbsp of olive oil. Massage oil into leaves to soften.
Spread on baking pan. Sprinkle with spice mix. Bake 15 min or until the edges are brown.
- Serve kale chips immediately alongside quinoa and vegetable wrap.
If you are a pesto lover, there are a world of varieties to try. A traditional pesto uses basil, pine nuts, and parmesan cheese. Try changing the basil for kale or cilantro, and trade in the pine nuts for walnuts, cashews, or pecans. While parmesan adds a savory, salty punch, you can also omit the cheese to make your pesto vegan. *If sun-dried tomatoes are ever too tough, simply soak them in water or oil 10 minutes to soften them up.