This is a really tasty toasted wrap that you and your little one will both enjoy for a quick nutritious lunch.
Roasting the tomatoes, peppers and onions makes them really sweet, tender and delicious. Tomatoes and peppers are a good source of vitamin C which helps absorb iron and boost your baby’s immune system.
Spreading some basil pesto and grated cheese on the wrap provides some calcium and protein whilst making it super tasty.
You can easily use other vegetables here too, such as courgette. I would recommend making a big batch of roasted vegetables which will save some time making the wraps during the week.
Toasted Tomato and Basil Pesto Wrap
- A handful of cherry tomatoes or 1 whole tomato – cut into small chunks
- ½ red onion- quartered
- ½ red pepper – cut into small chunks
- 1 teaspoon Olive oil
- 25 g grated cheese
- 2 teaspoons of basil pesto
- 2 wraps
- Preheat the oven to 180 fan.
- Place the chopped vegetables onto a baking tray or ovenproof dish and drizzle over the olive oil.
- Roast for 15 minutes until all the peppers and tomatoes are soft to touch.
- Meanwhile grate your cheese and set aside.
- Just before the vegetables are done, heat a dry frying pan on a medium heat.
- Take the roasted vegetables out of the oven and set aside
- Place your wraps on a chopping board
- Spread 1 teaspoon of basil pesto onto each wrap, then add divide the roasted vegetables onto the wraps.
- Sprinkle the cheese onto the wraps
- Carefully fold the wrap so it looks like a half-moon shape
- Place one wrap onto the frying pan and cook for 1-2 minutes each side, until the wrap is nicely toasted.
- Allow the wrap to cool slightly before cutting into small triangles.
- Serve with a serving of some vegetables
- Any leftovers can be kept in an airtight container for up to 3 days. You can easily reheat them by popping them onto a dry frying pan for a few minutes or they can be eaten cold.
With thanks to Katie McMahon for her help in designing this recipe.