Roasted Spring Veggie Wrap
- Total Time
- 0:00
- Serves
- 1
- Difficulty
- Easy
-
Flatout Flatbread Light original flatbread1 item(s)
-
uncooked radicchio2 cup(s), in wedges
-
uncooked asparagus2 spear(s), medium
-
uncooked baby carrots2 medium, peeled and quartered
-
uncooked shallot(s)1 item(s), peeled and cut in wedges
-
almonds2 Tbsp, sliced
-
lemon(s)½ item(s), juiced
-
soft-type goat cheese1 oz
-
table salt1 pinch
-
black pepper1 pinch
- 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.