Name: Roasted Spring Veggie Wrap
Prep time: PTnullM
Cook time: PTnullM
Yield: 1 servings
Ingredients: 1 item(s) Flatout Flatbread Light original flatbread; 2 cup(s) uncooked radicchio in wedges; 2 spear(s), medium uncooked asparagus; 2 medium uncooked baby carrots peeled and quartered; 1 item(s) uncooked shallot(s) peeled and cut in wedges; 2 Tbsp almonds sliced; 0.5 item(s) lemon(s) juiced; 1 oz soft-type goat cheese; 1 pinch table salt; 1 pinch black pepper

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Ingredients

Flatout Flatbread Light original flatbread

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

Instructions

Preheat oven to 425°F.
On a baking sheet, arrange the vegetables evenly, spray them with cooking spray, and season with salt and pepper.
Roast the vegetables for 15-20 minutes, turning once midway, until they’re fork tender and caramelized at the edges.
Remove from the oven when roasted enough and squirt the lemon juice over the vegetables. Set aside and allow to cool.
To assemble wrap, arrange the roasted vegetables in one direction on the flatbread.
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.

Notes

Source: www.flatoutbread.com

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