Weekend Recipe: Roasted Veggie Wrap


Make the most of summer’s fresh vegetables and grilling by preparing these meatless wraps to take along on a picnic. Serve with a side of potato or pasta salad.
Prep Time: 7 Mins
Cook Time: 20 Mins roasted veggie wrap


whole-wheat tortillas
1 red pepper, sliced
1 yellow pepper, sliced
1 large mushroom
1 onion
2 cloves garlic, minced (about 1 tsp.)
1 Tbsp. vinegar
1 Tbsp. oil
favorite cheese
salt ‘n pepper

Preheat oven to 400 F degrees.
In a large bowl, toss mushrooms, peppers, onions and garlic with olive oil and vinegar.
Spread on baking sheet, and sprinkle with salt and pepper.
Place in oven and bake for approximately 20 minutes or until vegetables are softening and starting to brown.
On a separate surface, place cheese in center of tortilla.
Spoon roasted vegetables in center of wrap and on the cheese.
Tuck both sides in and roll wrap like a big cigar. Serve whole, or cut in the center on a diagonal.


In addition to veggies and cheese, feel free to also add in some pesto, hummus, or fresh salsa to the mix!

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