Roasted Winter Veggie Wraps
During the winter, I always have so much fun finding new ways to use veggies (file under: most dietitian-like statement ever, whoops!). Unlike in the warmer months, where salad reigns king, it can be a lot easier to play with different cooking methods once the weather gets cold. I love roasting pretty much any vegetable, but even plain roasted veggies can stand being spiced up every now and then.
That’s why I love these Roasted Winter Veggie Wraps. Roasting vegetables helps bring out their natural sweetness. In this case, roasted butternut squash, an already sweet vegetable, gives the wrap a perfect caramelized taste. These wraps also have sautéed kale and onion for a little more heartiness and veggie-based sweetness, plus black beans to add some plant-based protein. Throw it all together in a whole wheat tortilla, and you’ve got one seriously satisfying meal.
The best part of these wraps though: the sauce! In my opinion, you can’t make a wrap or sandwich without a good sauce to bring all the flavors together, and this one is truly one of my favorites. I’m pretty much obsessed with all of Sir Kensington’s® products; they’re all made with real ingredients that the brand is proud of – no artificial ingredients, colors or preservatives. Sir Kensington’s® has a few different mayonnaise options that all use Certified Humane, free range eggs. These products help Unilever’s overall mission: to provide food that tastes good, does good and doesn’t cost the earth.
So, I’m super excited to share these wraps with you! My absolute favorite of all Sir Kensington’s® products is their Chipotle Mayonnaise, so naturally, that was the sauce I had to use in the recipe. I add it to pretty much everything, but in these wraps specifically, it ties the different flavors together and heightens them with a slight spicy kick. Disclaimer: I’m usually not even a spicy food person but I love these – try for yourself and see!
Roasted Winter Veggie Wraps
1 cup butternut squash, finely chopped
2 tablespoons olive oil, divided
1 medium yellow onion, thinly sliced
1 tablespoon minced garlic
2 cups kale, chopped
1 (15.5 oz.) can low sodium black beans, drained and rinsed
4 whole wheat wraps or tortillas
Preheat oven to 400 F.
Toss butternut squash with 1 tablespoon olive oil, salt, and pepper and place on a baking sheet. Cook in the preheated oven for 20 minutes, tossing halfway.
While butternut squash is cooking, add remaining olive oil to a large pan over medium-high heat. Add sliced onion, garlic, salt, and pepper and cook for about 5-8 minutes, stirring occasionally. When there’s about 1-2 minutes left, add in kale and black beans and stir to combine. Remove pan from heat.
Once butternut squash has finished cooking and cooled slightly, assemble wraps. Spread 1 tablespoon Sir Kensington’s® Chipotle Mayonnaise on each tortilla. Top with kale, onion and black bean mixture, followed by roasted butternut squash. Roll into wraps and secure with a toothpick if needed. Cut in half lengthwise, and enjoy.
This recipe was created in partnership with Unilever. All thoughts and opinions are my own.