Veggie Wrap with Roasted Sweet Potatoes & Sautéed Greens

1/4 cup Roasted Sweet potatoes

1/4 cup sauteed mushrooms

1/4 cup sauteed swiss chard

1/4 of an avocado, sliced

1 cup arugula

1/2 a tomato, sliced

2 tablespoons babaganoush

1 teaspoon dijon mustard

1 whole wheat soft tortilla shell

Preheat the oven to 400F.

Wash and dry the sweet potatoes. Cut them into cubes or quarters, depending on what you feel like. Toss them in 1 tablespoon olive oil, and a pinch of salt and pepper on a baking pan. Roasted in the oven for 20-25 minutes, until tender.

Clean the mushrooms with a cloth (**Note: never wet your mushrooms! This makes them gummy! Just take a cloth and rub it over the tops of the mushrooms, getting the dirt off). Chop up your mushrooms and swiss chard. Heat 1 tablespoon olive oil in a large skillet over low-medium heat. Add the swiss chard and sautee until tender. Set aside. Using the same pan, don’t add any more oil – add the mushrooms with a pinch of salt and pepper. Sautee until tender. Set aside. Add 1/2 teaspoon olive oil to the same pan. Add the arugula with some salt and pepper and sautee for about 30 seconds, just to soften it up.

Place a dollop of babaganoush and dijon onto the tortilla shell. Add all the vegetables, including the avocado and tomato. Enjoy!