Today’s recipe is all about double duty. If you are firing up the grill for dinner, keep it going and prepare to get your socks knocked off by one of the lightest and easiest desserts out there.
I’m about to tell you to grill cake.
Are you ready?
Something magical happens when sugary angel food cake gets lightly toasted and charred on the grill. All of the sugars caramelize and it gets this sticky, crunchy exterior that is so good.
The other thing I’m about to do is tell your strawberries to get drunk.
Get drunk, strawberries.
My go to drink of the summer is a mojito. Lime and mint were meant to be together. Rum is always a good sidekick too.
I can’t imagine a happier bunch of berries than those swimming in fresh lime juice, rum, and lots of chopped mint.
The beauty of this recipe is you can make the berries and whipped cream while the angel food cake grills so it’s pretty effortless and easy to throw together for summer entertaining.
The “wow” and “yum” factor are off the charts.
Better drink a mojito while preparing this as well…trust me.
- 1 whole wheat tortilla
- 1 tbsp. pesto (I like Rosso Pesto Sauce from Aldi)
- 2 slices deli turkey
- Handful of mixed greens
- Handful of cherry tomatoes, sliced
- Few slices of red onion
- Salt & pepper to taste
- Smear the pesto on the tortilla. Lay turkey on top and season to taste with salt and pepper. Add vegetables and roll the tortilla into a wrap.