Roasted vegetable wraps
6
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
These wraps offer a great balance of flavours and textures—from sweet, tender vegetables to peppery, crisp arugula to pungent, creamy goat cheese. If you’d like a vegan version, opt for an almond-based cream cheese in place of goat cheese. Seek out whole-wheat tortillas for a nuttier flavour. Tossing the tomatoes and arugula in some vinegar and oil ensures that your wrap will not be dry. These wraps will keep nicely for up to 1 hour at room temperature, making it great for taking on a picnic. Lay damp paper towels on top, then cover them with plastic wrap to prevent them from drying out.
Ingredients
Cooking spray
4 spray(s)
Eggplant
1 pound(s)
Zucchini
1 medium
Red bell pepper
2 medium
Table salt
0.5 tsp(s)
Olive oil
1 tbsp(s)
Arugula
1 bunch(es)
Tomato
1 medium
Red wine vinegar
1 tbsp(s)
Fat free flour tortilla
4 item(s)
Semisoft goat cheese
2 oz
Instructions
1
Preheat oven to 450°F. Spray a large rimmed baking sheet with nonstick spray.
2
In a large bowl, toss eggplant, zucchini, bell pepper, salt, and 2 tsp oil. In prepared sheet, spread vegetables and roast, stirring occasionally, until tender and browned, about 40 minutes.
3
Meanwhile, in a medium bowl, toss arugula, tomato, vinegar, and remaining 1 tsp oil.
4
On warm tortillas, evenly spread goat cheese. Among tortillas, evenly divide roasted vegetables and arugula mixture. Roll up each tortilla, then cut diagonally in half.
5
Serving size: 1 wrap
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