Ingredients

• Ingredients Your choice of vegetables 2 barley or rice bread wraps ¼ cup vegan mayonnaise mixed with 1 tbsp fresh pesto 2 tbsp fresh pesto (divided) 1 cup salad mix, loosely packed ¼ cup naturally fermented sauerkraut ½ avocado, cut lengthwise into 6 slices 1 tbsp reduced balsamic vinegar

Preparation

• Method Slice and cube your choice of vegetables, red onion, carrot, small leek etc. Put them in a bowl and drizzle over some light olive oil and balsamic vinegar, add salt and pepper (optional) and make sure the vegetables are well coated in the dressing. Transfer to a baking tray and roast in a hot oven until slightly charred. Mix the roasted vegetables with 1 tbsp. pesto. Warm up the tortillas over medium heat in a pan. Spread the vegan/pesto mayonnaise on the tortillas, and then fill them with the salad mix, roasted vegetables, avocado and sauerkraut. Drizzle with reduced balsamic vinegar, roll into burrito form and serve.