This summer I’ve been fixing lighter, yet great tasting meals…or at least I’m on the hunt for such things. Here is the recipe for a Pesto Zucchini Wrap that is just absolutely declicious — it’s one of my favorite go-to recipes. The great thing about this wrap recipe is that you can add or subtract what ever you like.
Your husband not of fan of olives? Presto! Don’t even add them to his wrap, but double them up on your’s. As simple as that.
This is also a great recipe for vegans, and you can also use gluten free wraps for those who are glucose intolerant.
Pesto Zucchini Wrap
Whole Grain Tortilla Wraps
4 Zucchinis, grated
2 Sweet Onions, caramelized
16 oz package Mushrooms, sliced
20 Cherry Tomatoes, halved
1 cup Kalamata Olives, sliced
1/2 cup Pine Nuts
Place onions in skillet with 2 tablespoons of sugar, 2 tbl spoons of butter and saute on low for about 1/2 hour or light brown.
Shred zucchini and place in a bowl and drizzle with salt and olive oil. Mix and let sit to marinate.
Once onions are caramelized, mix in mushrooms to saute. Cook long enough to cook of the moisture from the mushrooms.
With each individual wrap, spread about 2 tablespoons of pesto on the wrap. Then layer the rest of the wrap with onions, mushrooms, olives, tomatoes and pine nuts.
Fold wrap in half or roll, serve and savor the flavors.