How To Make Roasted Veggie Wrap
Make a light and flavorful veggie wrap for your next lunch meal! It’s made with just a few ingredients, and takes less than 30 minutes to make.
Serves:
Ingredients
- whole-wheat tortillas
- 1red pepper,sliced
- 1yellow pepper,sliced
- 8ozlarge portabello mushroom,or baby portabellas
- 1yellow onion
- 2garlic cloves,(about 1 tsp), minced
- 1tbspbalsamic vinegar
- 1tbspolive oil
- cheese,recommended smoked swiss
- salt and pepper
Instructions
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Preheat the oven to 400 degrees F.
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In a large bowl, toss the mushrooms, peppers, onions and garlic with olive oil and balsamic vinegar.
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Spread the vegetables on a baking sheet, then sprinkle with salt and pepper.
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Place the sheet in the oven, then bake for approximately 20 minutes or until the vegetables are just softening and starting to brown.
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On a separate surface, place the cheese in the center of a tortilla.
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Spoon the roasted vegetables in center of wrap and on the cheese.
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Tuck both sides in, then roll the wrap like a big cigar.
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Serve whole, or cut in the center on a diagonal, and enjoy!
Nutrition
- Calories: 83.64kcal
- Fat: 3.82g
- Saturated Fat: 0.54g
- Trans Fat: 0.00g
- Monounsaturated Fat: 2.48g
- Polyunsaturated Fat: 0.46g
- Carbohydrates: 11.35g
- Fiber: 2.47g
- Sugar: 4.61g
- Protein: 2.47g
- Sodium: 403.69mg
- Calcium: 22.46mg
- Potassium: 430.87mg
- Iron: 0.71mg
- Vitamin A: 51.50µg
- Vitamin C: 126.10mg
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