cilantro pesto fajita wrap (Edit recipe)

cilantro pesto

1. follow my recipe for making pesto, making the subs of cilantro (for basil), pumpkin seeds (for cashews), lime juice (for lemon juice), & adding an optional jalapeño pepper.
2. add all ingredients to a food processor & blend well; add water as needed to reach desired creaminess.

preparing wrap ingredients

1. follow my sautéed frozen vegetable recipes with any veggies you like - I chose peppers, onions, mushrooms, zucchini, & squash.
2. in a bowl, mix together protein of choice (I love canned salmon in this), cilantro pesto, & salsa verde.
3. make a batch of greek yogurt jalapeño ranch dressing.

assembling your wrap

1. to assemble wraps, place a coconut wrap in the diamond position, then add pesto protein mixture, sautéed veggies, cotija or queso fresco cheese, cilantro, & a drizzle of the greek yogurt jalapeño ranch dressing.
2. wrap roll from the bottom, then fold in sides & continue to roll.
3. leave about a 1” top seem to dab a little water on to hold the roll together.
4. heat a skillet over medium heat, then pan fry burritos for 30-60 seconds on each side.
5. serve with greek yogurt jalapeño ranch dressing for dipping.