Best 6 Roasted Vegetable And Chicken Wrap Recipes

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Embark on a culinary journey with our tantalizing Roasted Vegetable and Chicken Wrap, a delightful symphony of flavors and textures that will satisfy your cravings. This wholesome wrap features a medley of tender roasted vegetables, succulent chicken, and a vibrant avocado-cilantro sauce, all wrapped in a soft and fluffy tortilla.

Indulge in our delightful Roasted Vegetable and Chicken Wrap, a symphony of flavors that tantalizes the palate. This delectable wrap boasts a vibrant array of roasted vegetables, succulent chicken, and a creamy avocado-cilantro sauce, harmoniously combined within a soft and pliable tortilla.

Here are our top 6 tried and tested recipes!

ROASTED VEGETABLE AND CHICKEN WRAP



Roasted Vegetable and Chicken Wrap image

Serve any leftover roasted vegetables as garnish. For a healthier wrap, omit the mayonnaise.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 18

1 cooked chicken breast, shredded
3 tablespoons mayonnaise (optional)
1 small head of garlic
1 small beet
6 tablespoons olive oil
1 small sweet potato, cut into 1/2-inch pieces
1 small parsnip, cut into 1/2-inch pieces
1 tablespoon coarse salt
1/2 teaspoons freshly ground black pepper
1 small zucchini, cut into 1/4-inch-thick half-moons
1 small yellow bell pepper, cut into 1-inch pieces
1 small red bell pepper, cut into 1-inch pieces
4 ounces green beans, cut into 1-inch lengths
1 Granny Smith apple, cored and cut into 1/2-inch pieces
2 tablespoons unsalted butter
1 small Vidalia onion, cut into 1/8-inch half moons
4 wraps or flour tortillas
3 ounces Asiago cheese, grated

Steps:

  • Heat oven to 450 degrees. In a small bowl, combine the shredded chicken and mayonnaise, if using, and set aside. Drizzle the head of garlic and beet with 1 tablespoon olive oil for each, and wrap each separately in foil. Place in the oven to cook until tender, 45 to 60 minutes. Remove from oven, and let cool. When cool enough to handle, peel beet, and cut into 1/2-inch pieces; set aside. Squeeze garlic from skins; set aside.
  • Place the sweet potato, parsnip, 3 tablespoons olive oil, 2 teaspoons salt, and 1/4 teaspoon pepper in a medium bowl, and toss to combine. Place the mixture in a large roasting pan in the oven, and roast, turning vegetables as necessary, until vegetables are starting to soften, 15 to 20 minutes.
  • Meanwhile place zucchini, yellow pepper, red pepper, beans, apple, 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl, and toss to combine. Add to the partly roasted vegetables, and continue to roast until vegetables are tender, about 15 minutes more. Remove from oven, and set aside to cool to room temperature.
  • Melt the butter in a medium skillet set over medium-low heat. Add the Vidalia onion, and cook, stirring occasionally, until the onion is very soft, about 10 minutes. Remove from heat, and set aside.
  • Spread a quarter of the reserved roasted garlic on the center of each wrap. Divide the chicken, reserved beet, and roasted vegetables among the four wraps. Sprinkle each with a quarter of the cheese. Roll each wrap tightly in waxed or parchment paper, and slice in half before serving.

ROASTED VEGETABLE WRAPS WITH GARLIC AIOLI



Roasted Vegetable Wraps with Garlic Aioli image

Looking for a meatless quick meal recipe? Then check out these roasted vegetable tortilla wraps that are ready in just half an hour!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 13

1 medium bell pepper, cut into 3/4-inch pieces
1 medium red onion, cut into 1/2-inch wedges
1 medium zucchini, cut in half lengthwise, cut crosswise into 1/4-inch slices
4 oz fresh whole mushrooms, cut into quarters
3 tablespoons olive or vegetable oil
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup mayonnaise or salad dressing
1 tablespoon finely chopped fresh parsley
1 teaspoon chopped garlic or 1/4 teaspoon garlic powder
6 flour tortillas (8 to 10 inch)
1 1/2 cups shredded lettuce

Steps:

  • Heat oven to 450°F. In ungreased 15x10x1-inch pan, spread bell pepper, onion, zucchini and mushrooms. In small bowl, mix oil, basil, salt and pepper; brush over vegetables. Bake uncovered 12 to 15 minutes or until crisp-tender. Cool slightly.
  • Meanwhile, in another small bowl, mix mayonnaise ingredients. Spread about 2 teaspoons mayonnaise mixture down center of each tortilla to within 2 inches of bottom.
  • Top each tortilla evenly with roasted vegetables, spreading to within 2 inches of bottom. Top each with 1/4 cup lettuce.
  • Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

Nutrition Facts : Calories 290, Carbohydrate 29 g, Cholesterol 5 mg, Fat 3, Fiber 3 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Sandwich, Sodium 360 mg, Sugar 3 g, TransFat 0 g

ROASTED VEGETABLE WRAPS



Roasted Vegetable Wraps image

Provided by Melissa d'Arabian : Food Network

Time 45m

Yield 2 servings

Number Of Ingredients 11

1 large burrito-sized whole wheat tortilla (10-12 inches)
1 onion
1 red pepper
1 zucchini squash
Olive oil, for drizzling
Salt and pepper
1 cup raw baby spinach
1 carrot, grated
4 cherry tomatoes, halved
1/4 cup shredded cheese
1-2 tablespoons Hidden Valley® Original Ranch® Dressing

Steps:

  • Preheat oven to 375 degrees F. Halve onion, pepper (remove seeds) and squash, and toss in olive oil and salt and pepper. Roast on baking sheet until tender, about 30 minutes, turning halfway through. Cool and chop veggies, mix together into a roasted vegetables and set aside in small bowl. Lay the tortilla flat on the counter. Place the spinach, carrots, tomatoes and cheese in the lower third of the tortilla. Drizzle on the dressing and top with a few spoons of the roasted vegetables. Roll tightly away from you, folding in the sides of the burrito as you go. Wrap tightly in wax paper, and then cut in half.

ROASTED VEGETABLE CHICKEN



Roasted Vegetable Chicken image

A whole chicken roasted with onion, carrots, celery and potatoes. Hearty and delicious on a cold evening, or any time!

Provided by sal

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h25m

Yield 8

Number Of Ingredients 7

1 (4 pound) whole chicken
salt and pepper to taste
6 whole onions
4 carrots, cut into 2 inch pieces
4 stalks celery, chopped
6 potatoes, peeled
1 cup water

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
  • Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.

Nutrition Facts : Calories 458.6 calories, Carbohydrate 39.7 g, Cholesterol 97 mg, Fat 17.4 g, Fiber 6.2 g, Protein 35.2 g, SaturatedFat 4.9 g, Sodium 147.8 mg, Sugar 6.8 g

ROASTED VEGGIE WRAPS



Roasted Veggie Wraps image

Give roasted veggies an Italian accent with salad dressing mix and shredded mozzarella, then fold them into flour tortillas. "My husband and I really enjoy the assortment of vegetables in these handheld sandwiches," notes Jeanette Simec of Ottawa, Illinois. "They make a great light lunch."

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1 envelope Parmesan Italian salad dressing mix
1/4 cup water
1/4 cup red wine vinegar
2 tablespoons olive oil
1 medium sweet red pepper, sliced
1 cup julienned carrots
1 cup quartered fresh mushrooms
1 cup fresh broccoli florets
1 medium onion, sliced and separated into rings
1 medium yellow summer squash, sliced
6 flour tortillas (8 inches)
1-1/2 cups shredded part-skim mozzarella cheese
Salsa, optional

Steps:

  • In a jar with a tight-fitting lid, combine the dressing mix, water, vinegar and oil; shake well. Place vegetables in a large bowl; drizzle with dressing and toss to coat. , Spread vegetables in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring occasionally., Spoon about 3/4 cup roasted vegetables off center on each tortilla; sprinkle each with 1/4 cup cheese. Place on a baking sheet. , Broil 4-6 in. from the heat for 2 minutes or until cheese is melted. Fold sides and one end of tortilla over filling and roll up. Serve with salsa if desired.

Nutrition Facts : Calories 299 calories, Fat 12g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 849mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges

ROASTED (OR GRILLED) VEGETABLE WRAPS



Roasted (Or Grilled) Vegetable Wraps image

The base of this roll-up is a garlicky spinach spread. A perfect condiment for roasted or grilled vegetables. Use your favorite combination of vegetables.

Provided by KelBel

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

1 eggplant, peeled cubed
1 zucchini, cubed
1 yellow squash, cubed
8 ounces mushrooms, quartered
1 red onion, sliced
1 red bell pepper, cut into strips
3 garlic cloves, sliced
1/2 cup olive oil
salt and pepper
4 cups raw spinach
3 garlic cloves
1/3 cup low-fat mayonnaise
1 tablespoon vegetable oil
3 tablespoons parmesan cheese
salt and pepper
6 burrito-size low-fat flour tortillas

Steps:

  • Preheat oven to 450°F.
  • In a large roasting pan or rimmed baking sheet, combine all vegetables, salt, pepper and oil; toss until well combined.
  • Roast for 35-40 minutes, or until tender.
  • Meanwhile, make garlicky spinach spread by placing spinach and garlic into food processor. Grind together.
  • Add mayonnaise, oil and parmesan. Process until combined. Season with salt and pepper to taste.
  • Spread tortilla with spinach spread. Top with vegetables. Roll up and enjoy!

Nutrition Facts : Calories 250.2, Fat 21.6, SaturatedFat 3.3, Cholesterol 2.2, Sodium 65.1, Carbohydrate 12.3, Fiber 4.9, Sugar 5.9, Protein 4.8

Tips:

  • Prep Vegetables in Advance: Save time by chopping and prepping the vegetables beforehand, especially if you're short on time.
  • Use a Variety of Vegetables: Don't limit yourself to just a few veggies; experiment with different colors and textures for a more flavorful and visually appealing wrap.
  • Roast Vegetables Properly: Ensure the vegetables are roasted until tender yet slightly charred for the best flavor and texture.
  • Season Vegetables Generously: Don't be shy with the seasonings; vegetables should be well-seasoned to enhance their natural flavors.
  • Choose the Right Tortillas: Opt for sturdy tortillas that can hold all the fillings without tearing or becoming soggy.
  • Don't Overfill the Wraps: Be mindful not to overstuff the wraps, as they may become difficult to fold and eat.
  • Serve with Dipping Sauce: Accompany the wraps with a flavorful dipping sauce, such as tzatziki or hummus, for an extra layer of taste.

Conclusion:

Roasted vegetable and chicken wraps offer a delightful combination of flavors, textures, and nutritional value. By following the tips and instructions provided in this article, you can create delicious and satisfying wraps that are perfect for lunch, dinner, or even a quick snack. Experiment with different vegetable combinations, seasonings, and sauces to find your favorite variations. Enjoy the convenience and versatility of these wraps, and make them a staple in your weekly meal plan.

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