Burrito with grilled vegetables and pesto
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Burrito with grilled vegetables and pesto

Course: Mexican Kitchen, Snacks, Vegetarian Recipes
Servings

4

servings
Prep time

20

minutes
Cooking time

15

minutes
Calories

370

kcal


Ingredients

  • Tortilla 4 pieces

  • Alfalfa sprouts 40 g

  • Tomatoes 100 g

  • Red onion 20 g

  • Cucumbers 100 g

  • Sweet pepper 1 piece

  • Zucchini 200 g

  • Sweet Potato 150 g

  • Sesame 3 g

  • Extra virgin olive oil 10 ml

  • Olive oil 1 tablespoon

  • A mixture of lettuce leaves 100 g

  • Mayonnaise 100 g

  • Pesto 100 g


Directions

  • Grill with the addition of butter sweet pepper, sliced ​​zucchini (thickness – about one and a half centimeters) and sweet potatoes (cut it into slices with a thickness of a centimeter) – from two sides until cooked. Then cut everything into large strips.
  • Cucumbers and tomatoes cut into medium cubes, onions – finely.
  • Heat the tortillas in a griddle to make them elastic. Spread them pesto. Put a portion of lettuce leaves (Lolo-Rosso, lettuce, corn, arugula, chard), tomatoes, cucumbers, onions, fried vegetables. Add mayonnaise (best homemade) and alfalfa sprouts (or any other to taste).
  • Bend the edges of the cakes, then twist them into a burrito. Fry on both sides of the grill pan.
  • Serve with lettuce leaves, sprinkle with sesame and add a couple of drops of extra virgin olive oil.