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Ingredients

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 red onion, sliced
2 tablespoons olive oil
Salt and pepper to taste
4 large whole wheat tortillas
4 ounces goat cheese
1 cup baby spinach leaves

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Roasted Vegetable and Goat Cheese Wrap

Created by: Howcan Team

Ingredients

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 red onion, sliced
2 tablespoons olive oil
Salt and pepper to taste
4 large whole wheat tortillas
4 ounces goat cheese
1 cup baby spinach leaves

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, toss 1 red bell pepper, sliced, 1 yellow bell pepper, sliced, 1 zucchini, sliced, and 1 red onion, sliced with 2 tablespoons of olive oil. Season with salt and pepper to taste.
Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
Warm the whole wheat tortillas in a dry skillet over medium heat for 1-2 minutes on each side.
Divide the roasted vegetables among the tortillas, then crumble 4 ounces of goat cheese over the vegetables. Top with 1 cup of baby spinach leaves.
Roll up the tortillas, tucking in the sides as you go, to form wraps.
Slice the wraps in half and serve immediately, or wrap in foil for an on-the-go meal.

Lunch Dinner

Mediterranean

The Roasted Vegetable and Goat Cheese Wrap has a rich history dating back to the Mediterranean region, where it was first crafted by skilled chefs seeking to combine the earthy flavors of roasted vegetables with the creamy tang of goat cheese. This delectable wrap gained popularity in the United States during the rise of the farm-to-table movement, as chefs sought to showcase the vibrant flavors of locally sourced produce. Today, this dish can be found in trendy cafes and health-conscious eateries across the country, with variations that include different types of roasted vegetables and artisanal goat cheeses. For the best version of this dish, seek out establishments that prioritize fresh, seasonal ingredients and expertly crafted wraps.

40 min

320 calories

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, toss 1 red bell pepper, sliced, 1 yellow bell pepper, sliced, 1 zucchini, sliced, and 1 red onion, sliced with 2 tablespoons of olive oil. Season with salt and pepper to taste.
Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
Warm the whole wheat tortillas in a dry skillet over medium heat for 1-2 minutes on each side.
Divide the roasted vegetables among the tortillas, then crumble 4 ounces of goat cheese over the vegetables. Top with 1 cup of baby spinach leaves.
Roll up the tortillas, tucking in the sides as you go, to form wraps.
Slice the wraps in half and serve immediately, or wrap in foil for an on-the-go meal.

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Modify

Roasted Vegetable and Goat Cheese Wrap

Created by: Howcan Team

Ingredients

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 red onion, sliced
2 tablespoons olive oil
Salt and pepper to taste
4 large whole wheat tortillas
4 ounces goat cheese
1 cup baby spinach leaves

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, toss 1 red bell pepper, sliced, 1 yellow bell pepper, sliced, 1 zucchini, sliced, and 1 red onion, sliced with 2 tablespoons of olive oil. Season with salt and pepper to taste.
Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
Warm the whole wheat tortillas in a dry skillet over medium heat for 1-2 minutes on each side.
Divide the roasted vegetables among the tortillas, then crumble 4 ounces of goat cheese over the vegetables. Top with 1 cup of baby spinach leaves.
Roll up the tortillas, tucking in the sides as you go, to form wraps.
Slice the wraps in half and serve immediately, or wrap in foil for an on-the-go meal.

Lunch Dinner

Mediterranean

40 min

320 calories

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, toss 1 red bell pepper, sliced, 1 yellow bell pepper, sliced, 1 zucchini, sliced, and 1 red onion, sliced with 2 tablespoons of olive oil. Season with salt and pepper to taste.
Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
Warm the whole wheat tortillas in a dry skillet over medium heat for 1-2 minutes on each side.
Divide the roasted vegetables among the tortillas, then crumble 4 ounces of goat cheese over the vegetables. Top with 1 cup of baby spinach leaves.
Roll up the tortillas, tucking in the sides as you go, to form wraps.
Slice the wraps in half and serve immediately, or wrap in foil for an on-the-go meal.

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Grilled vegetables, feta cheese, and hummus wrapped in a whole wheat tortilla.

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Sliced tomatoes, fresh mozzarella, basil, and balsamic glaze pressed between two slices of ciabatta bread.

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Roasted Vegetable and Goat Cheese Wrap with Balsamic Glaze Drizzle

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Roasted Vegetable and Goat Cheese Wrap

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