Roasted Vegetable Wrap

This Roasted Vegetable Wrap is a vibrant, nutritious lunch option featuring a medley of seasonal vegetables roasted to perfection. Wrapped in a whole grain tortilla and complemented by a creamy hummus spread, it offers a delightful combination of flavors and textures.

Ingredients

• Zucchini - 1 medium, sliced
• Bell pepper - 1 medium, sliced
• Red onion - 1 small, sliced
• Carrot - 1 medium, sliced
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Garlic powder - 1/2 teaspoon
• Whole grain tortillas - 2 large
• Hummus - 4 tablespoons
• Spinach - 2 cups

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, toss the sliced zucchini, bell pepper, red onion, and carrot with olive oil, salt, black pepper, and garlic powder until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
4. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
5. While the vegetables are roasting, prepare the tortillas by spreading 2 tablespoons of hummus on each tortilla.
6. Once the vegetables are done, remove them from the oven and let them cool slightly.
7. Layer the roasted vegetables and fresh spinach onto each tortilla over the hummus.
8. Wrap the tortillas tightly and slice in half to serve.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• High in fiber, promoting digestive health.

Tags