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Squash & Fennel Veggie Wrap with Pesto

Updated: Aug 6, 2021

I love me a good veggie wrap! This one is pretty darn good too. Well balanced macros and high in fiber so you'll feel very satisfied in your tummy. It was a HOT summer day when I made this one so I didn't use the oven instead I used my air fryer and it worked wonderfully. Below is the directions for the oven but feel free to try it in the air fryer. Just lower the temp and time to cook. Just keep an eye on it and cook it to your desired done-ness. Like it crispy? Cook it longer. Easy peasy. The last step is to drizzle cilantro pesto. You can leave it off if you are not a cilantro person or just swap it for spinach or basil pesto. Just watch the fat content and if you are making it vegan, make sure there's no cheese in it.


7 oz squash thinly sliced

1 baby fennel thinly sliced

salt & pepper to taste

2 large high fiber wraps/tortillas

1 1/2 tbsp hummus of choice

1 cup baby spinach leaves

Cilantro Pesto

1/4 bunch fresh cilantro leaves stems chopped (1/2 cup chopped)

2 tsp sunflower seed kernels

1 tbsp nutritional yeast

1/2 garlic clove

1 tbsp water

2 tsp olive oil


Preheat oven to 425 degrees and line a baking sheet with baking paper

Place squash and fennel slices on baking sheet, season with salt & pepper and bake for 20 minutes or until the squash is very soft and fennel is soft and golden brown.

To make the pesto, process cilantro, sunflower seeds, yeast, and garlic in a food processor then slowly add water and oil until combined.

To assemble: spread hummus on wrap, top with spinach, roasted squash and fennel. Then drizzel with pesto.

Makes 2 servings.

Nutritional Info:

Cals: 405

Protein: 12g

Fat: 17g

Carbs: 45g

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