Mediterranean Pesto and Sundried Tomato Burrito

Ingredients

• Flour tortillas (4 large)
• Basil pesto (1/2 cup (homemade or store-bought))
• Sundried tomatoes (1/2 cup, chopped)
• Yellow bell pepper (1, sliced)
• Red bell pepper (1, sliced)
• Red onion (1/2, thinly sliced)
• Fresh spinach (2 cups, packed)
• Avocado (1, sliced)
• Lime juice (2 tablespoons, freshly squeezed)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. In a small bowl, prepare the homemade pesto if desired: blend 2 cups of fresh basil, 1/4 cup of pine nuts, 2 cloves of garlic, 1/2 cup of grated Parmesan cheese, and 1/2 cup of olive oil until smooth and creamy.
2. Spread 2 tablespoons of pesto evenly over each flour tortilla.
3. Layer the chopped sundried tomatoes, sliced yellow and red bell peppers, red onion, fresh spinach, and avocado on top of the pesto.
4. Drizzle fresh lime juice over the filled vegetables and season with salt and pepper to taste.
5. Fold the sides of the tortilla inward, then roll it up tightly from the bottom to form a burrito.
6. Heat a non-stick skillet over medium heat.
7. Place the burrito seam side down in the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy.
8. Remove from the skillet and let cool for a few minutes before slicing in half.
9. Serve warm with extra pesto or a side of salsa, if desired.