Roasted Veggie Wrap

Nothing beats fresh cherry tomatoes from the farmer's market. As the sign said, these little tomatoes provide a burst of flavor when you pop one into your mouth!

After I bought these, I snacked on them from my basket as I continued to shop.

I'm surprised I had any left by the time we got home.

After taking these pictures, I made a quick and delicious roasted veggie wrap, inspired by The Alkaline Sisters.

Basically, you dice and roast any desired root veggies at 350 for about 20 minutes. I used sweet potato, carrot, parsnip, and yellow beets. Then you wrap the veggies up with some mixed greens, pea shoots, or sprouts... and add some avocado for some creaminess. I also added a few cherry tomatoes, since I couldn't resist them. The part that makes it all come together is this chipotle dip!

Chipotle Dip

(Print Recipe)

Recipe from The Alkaline Sisters, slightly tweaked

Ingredients
1 cup raw sliced almonds, soaked 30-60 minutes
1/4 to 1/2 teaspoons chipotle pepper spice, the more, the hotter
1 1/4 teaspoons paprika
1 clove garlic crushed
3 tbsp fresh squeezed lemon juice
1/2 cup plus 1 tablespoon water 

1 tablespoon olive oil

1/2 teaspoon sea salt

Directions
Combine above ingredients in blender and combine until creamy and smooth, adding 1-2 tablespoons of additional water for consistency only if needed. Use as spread inside wraps and serve extra along side.

YUM!!! I drizzled the dip on my roasted veggies in my wrap and served extra along side it for dipping! This is great served at room temperature, so don't worry about trying to keep the roasted veggies hot. For dessert? Maybe a few more bursts of flavor- for real!

I might be making another trip back for more of these, sooner than originally planned.