Leftover Lunches

Along with my Summer Salad Series (that I’ll be adding to tomorrow…promise!) I decided that some people may need ideas for what to do with leftovers from dinner.  Sometimes I’m happy to eat a meal several times just the way it was originaly prepared.  Other times I would rather stick a fork in my eye than eat a dish ONE.  MORE.  TIME!  So, in case you fall into that second category, I’m going to share some lunch ideas with you.  Things that are quick and yummy and take a dish from a different meal and turn it into something you look forward to at lunch!

Today’s lunch?  A Roasted Veggie Wrap.

Got leftovers?

For this lunch I used roasted veggies from my Summer Veggie Pasta and my Nut Free Pesto.

Roasted Veggie Wrap
serves 1

1 whole wheat or gluten free tortilla (whatever your dietary needs require, but this would be good as a sandwich, too!)
1 cup of slightly chilled or room temperature roasted veggies
2 TB cream cheese
1 TB Nut Free Pesto
2-3 TB crumbled feta cheese

1.  In a small bowl, combine cream cheese and pesto.
2.  Smear mixture on to tortilla.
3.  Sprinkle feta crumbles on top of mixture.
4.  Add roasted veggies and roll up!

*I really do recommend these veggies NOT warmed up.  The first time I had it, the wrap was cold and SO good and today I heated them up in the microwave and it just wasn’t the same.  The juices redistributed and it was very messy.  But a good mess!