Photo of Roasted spring veggie wrap by WW

Roasted spring veggie wrap

SmartPoints® value per serving
Total Time
0 min
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.



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


2 Tbsp, sliced


½ item(s), juiced

Soft-type goat cheese

1 oz

Table salt

1 pinch

Black pepper

1 pinch


  1. Preheat oven to 425°F.
  2. On a baking sheet, arrange the vegetables evenly, spray them with cooking spray, and season with salt and pepper.
  3. Roast the vegetables for 15-20 minutes, turning once midway, until they’re fork tender and caramelized at the edges.
  4. Remove from the oven when roasted enough and squirt the lemon juice over the vegetables. Set aside and allow to cool.
  5. To assemble wrap, arrange the roasted vegetables in one direction on the flatbread.
  6. Next, break up the goat cheese over them, and sprinkle the almonds over the cheese. Roll the flatbread up beginning at the rounded end, and cut in half.