Roasted vegetable wraps

Total Time
49 min
9 min
40 min
Wraps were all the rage towards the end of the last century—and we’re still fans, thanks to their quick-meal appeal.


uncooked eggplant(s)

1 pound(s), cut into 3⁄4-inch chunks

uncooked zucchini

1 medium, cut into 3⁄4-inch chunks

sweet red pepper(s)

2 medium, seeded and cut into 3⁄4-inch chunks

olive oil

1 Tbsp, extra-virgin

table salt

½ tsp


1 bunch(es), cleaned and coarsely chopped

fresh tomato(es)

1 medium, finely chopped

red wine vinegar

1 Tbsp

semisoft goat cheese

2 oz, at room temperature

fat free flour tortilla(s)

4 large, 10 inches, warmed


  1. Preheat the oven to 450°F. Spray a large roasting pan with nonstick spray.
  2. Toss the eggplant, zucchini, bell peppers, 2 teaspoons of the oil, and the salt in a large bowl. Spread the vegetables in the pan. Roast, stirring occasionally, until the vegetables are tender and browned, about 40 minutes.
  3. Meanwhile, combine the arugula, tomato, vinegar, and the remaining 1 teaspoon oil in a bowl.
  4. Spread the goat cheese on the warmed tortillas. Divide the roasted vegetables and arugula mixture among the tortillas. Roll up, then cut diagonally in half.


These wraps will keep nicely for up to 1 hour at room temperature if you lay damp paper towels on top, then cover them with plastic wrap to prevent them from drying out.

A happier, healthier you starts here