Sprouted Grain Wrap with Roasted Roots, Greens & Chipotle Dip

Yield: 4-6 wraps.

• 1 parsnip, peeled and diced small, approx ½ inch for all or smaller, not larger
• 2 medium beets, peeled and diced small
• 1 large sweet potato, peeled and diced small
• 1 yellow beet, peeled and diced small
• 3-4 tbsp olive oil
• 1 tsp sea salt
• 4-6 sprouted grain tortilla wraps
• mixed greens
• fresh pea shoots
• Chipotle Dip -see below

Method

Toss all veggies except with oil and salt keeping the red beets separate. Spoon all veggies on to large parchment lined baking sheet and sprinkle red beets on the top last. This stops the beets from bleeding on all other veggies so they look prettier! If you aren’t fussed by this then just mix ‘em all together. Roast in preheated oven at 350 degrees for 20-25 mins until just barely tender. Remove from oven and allow to cool to luke warm or room temperature. Lay a generous layer of mixed greens over wrap, spoon roasted roots down the center. Spoon Chipotle dip generously on top of the roots and lay pea shoots on top. Fold the bottom ⅓ up and then wrap from left to right. Place a toothpick in top to hold in place. You may cut the wrap in half or leave it whole. Serve with extra dip. Optionally, I add sliced avocado to this wrap which is delish too!