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Roasted veggie wrap with pesto and goat cheese

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 wraps
Calories 350
A delicious and healthy veggie wrap featuring roasted vegetables, creamy goat cheese, and flavorful pesto, perfect for a quick lunch or dinner.

Ingredients

Vegetables

  • 1 medium zucchini (sliced lengthwise into long strips about 1/4-inch wide)
  • 1 red bell pepper red bell pepper (sliced into 1/4-inch pieces)
  • 5-6 large button mushrooms (sliced into 1/2-inch slices)
  • 1/2 medium red onion (cut into 1/4-inch slices)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Wraps

  • 2-3 8- or 10-inch whole wheat wraps (see notes)
  • 1/4 cup goat cheese
  • 1/4 cup pesto (homemade or store-bought)
  • 2 small handfuls baby spinach
  • as desired cherry tomatoes or sliced tomato, shredded carrots, broccoli slaw, bean sprouts, etc. (additional fresh veggies)

Instructions 

  • Preheat the oven to 400°F (200°C).
  • Arrange sliced veggies on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes until tender and slightly browned.
  • Spread 2 tablespoons of goat cheese and pesto on each wrap. Add a handful of spinach and roasted veggies, then top with additional fresh veggies if desired.
  • Roll up the wraps, cut in half if desired, and serve.

Notes

Feel free to customize with your favorite fresh veggies or herbs.
Calories: 350kcal
Cost: $12
Course: Main Course
Cuisine: American
Keyword: Pesto, Vegetables, Wrap