In an era where fast food has all but taken over, it’s nice to make your own food once in a while. So I wanted to share an awesome recipe that I whipped up for Lauren Cecchi New York to keep healthy New Year's Resolutions in line! This veggie wrap is good for you, leaves you filled and tastes delicious, plus is an amazing mixture of flavors and textures!
2 tablespoons pesto
1 large leaf of green cabbage (for wrapping)
1 handful red cabbage, thinly sliced
1/2 red bell pepper, thinly sliced
1/4 cup sweet potato or squash roasted in cubes
1 tablespoon chopped red onion
1/2 avocado sliced lengthwise
3 thin slices fresh mozzarella
Peel and cut sweet potato/squash and roast in the oven at 350º for 20 minutes. Slice remaining vegetables and mozzarella. When sweet potato/squash is cooked, lay out cabbage leaf and spread pesto. Starting from the middle working outwards, layer red cabbage, pepper, sweet potato/squash, avocado, mozzarella and onion. Roll wrap and cut in half. Enjoy as your next meal, or half as a midday snack. Bon Apetit!