Burrito with grilled vegetables and pesto

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.