Description
Delight in these Roasted Veggie Wraps, bursting with vibrant flavors and wholesome ingredients, perfect for a quick lunch or a satisfying dinner.
Ingredients
Scale
- 4 whole-wheat or spinach tortilla wraps
- 1 cup bell peppers (red, yellow, and green), chopped
- 1 medium zucchini, sliced thinly
- 1 medium red onion, chopped
- 1 cup baby bella or cremini mushrooms, sliced
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Wash and chop the bell peppers, zucchini, red onion, and mushrooms into bite-sized pieces.
- In a large bowl, toss the chopped vegetables with olive oil, balsamic vinegar, garlic powder, salt, and pepper until evenly coated.
- Spread the seasoned veggies evenly on the prepared baking sheets. Roast in the oven for about 25 minutes or until tender and slightly caramelized.
- Once roasted and cooled slightly, place an even layer of veggies onto each tortilla wrap. Roll them up tightly.
- Cut each wrap in half diagonally for a beautiful presentation. Serve with extra balsamic glaze or hummus for dipping.
Nutrition
- Serving Size: 1 wrap (150g)
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Feel free to customize with seasonal vegetables or spices like smoked paprika for added flavor. Store any leftovers in an airtight container for up to three days; reheat in a skillet over medium heat for best results.