Best 3 Roasted Veggie Wraps Recipes

Indulge in a symphony of flavors with our delectable Roasted Veggie Wraps, a culinary masterpiece that caters to vegetarians and health-conscious individuals seeking a satisfying and nutritious meal. This versatile dish combines roasted vegetables' vibrant colors, textures, and flavors with the crispness of lettuce wraps, resulting in a delightful symphony of tastes and textures.

Our recipe offers a variety of fillings to suit diverse preferences, including a zesty avocado dressing, creamy hummus, crisp shredded cabbage, and roasted red pepper strips. The roasted vegetables, including broccoli, zucchini, and bell peppers, are perfectly charred and seasoned, adding a smoky depth to the wraps. Enjoy these wraps as a light lunch, a flavorful snack, or a vibrant addition to your dinner menu. Get ready to tantalize your taste buds with this explosion of flavors and textures in every bite!

Let's cook with our recipes!

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

Ingredients

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

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

Ingredients

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 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

Ingredients

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

Tips:

Use a variety of vegetables to add color, flavor, and nutrition to your wraps.
Roast the vegetables until they are tender and slightly caramelized.
Use a sturdy wrap that will hold up to the fillings.
Spread a thin layer of hummus, guacamole, or another spread on the wrap before adding the fillings.
Add a variety of toppings, such as herbs, cheese, nuts, or seeds.
Serve the wraps immediately or wrap them up and store them in the refrigerator for later.

Conclusion:

Roasted veggie wraps are a delicious and healthy way to enjoy your favorite vegetables. They are perfect for a quick and easy lunch or dinner, and they can also be packed for a picnic or potluck. With so many different variations to choose from, there's sure to be a roasted veggie wrap that everyone will enjoy.