
Roasted spring veggie wrap
7
7
7
Smartpoints value per serving
Total Time
0 min
Serves
1
Difficulty
Easy
On the first edges of spring when the weather is starting to shift, this divine wrap is a delightful way to embrace the new fresh vegetables you will see in stores. Roasting the colorful combination of carrots, radicchio, asparagus and shallots makes lets them all mellow into their own caramelized best. The zesty addition of goat cheese and the meaty crunch of the almonds round out this wrap, perfect for lunch at home or on the go. Serve a little warm when it's cooler outside and you will enjoy the melty goodness of the goat cheese. Make this later in the season for a light, cool option. Make this wrap into pinwheels by cutting at 1-inch intervals and you have a tasty appetizer for an Easter or Mother's Day lunch.
Ingredients
flatbread(s)
1 item(s)
uncooked radicchio
2 cup(s), in wedges
uncooked asparagus
2 spear(s), medium
uncooked baby carrots
2 medium, peeled and quartered
uncooked shallot(s)
1 item(s), peeled and cut in wedges
almonds
2 Tbsp, sliced
lemon(s)
½ item(s), juiced
soft-type goat cheese
1 oz
table salt
1 pinch
black pepper
1 pinch