Your rating

0.5 Stars1 Star1.5 Stars2 Stars2.5 Stars3 Stars3.5 Stars4 Stars4.5 Stars5 StarsEmpty

Not rated yet!

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

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

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.

Mediterranean Veggie Wrap

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

Caprese Panini

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

Quinoa and Black Bean Bowl

Roasted vegetables, black beans, and quinoa topped with avocado and a lime-cilantro dressing.

Roasted Vegetable and Goat Cheese Wrap with Avocado

A delicious and healthy wrap filled with roasted vegetables, creamy goat cheese, and fresh avocado slices.

Roasted Vegetable and Goat Cheese Wrap with Pine Nuts

A delicious and healthy wrap filled with roasted vegetables, creamy goat cheese, and a sprinkle of pine nuts.

Roasted Vegetable and Goat Cheese Wrap with Balsamic Glaze Drizzle

A delicious and healthy wrap filled with roasted vegetables and creamy goat cheese, topped with a balsamic glaze drizzle.

Popular recipes

Recent recipes

Loading...

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.

Mediterranean Veggie Wrap

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

Caprese Panini

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

Quinoa and Black Bean Bowl

Roasted vegetables, black beans, and quinoa topped with avocado and a lime-cilantro dressing.

Roasted Vegetable and Goat Cheese Wrap with Avocado

A delicious and healthy wrap filled with roasted vegetables, creamy goat cheese, and fresh avocado slices.

Roasted Vegetable and Goat Cheese Wrap with Pine Nuts

A delicious and healthy wrap filled with roasted vegetables, creamy goat cheese, and a sprinkle of pine nuts.

Roasted Vegetable and Goat Cheese Wrap with Balsamic Glaze Drizzle

A delicious and healthy wrap filled with roasted vegetables and creamy goat cheese, topped with a balsamic glaze drizzle.

Popular recipes

Recent recipes

Ingredients

Roasted Vegetable and Goat Cheese Wrap

Ingredients

Instructions

Instructions

Most popular recipes

Pistachio Kunafa

Pistachio Kunafa with Creamy Ricotta Cheese

Yogurt Covered Raisins

Most recent recipes

Grilled Vegetable Pasta Salad

Harissa Spiced Lamb Belly Tacos

Caramel Ribbon Crunch Frappuccino with Espresso Shot

Loading...

Ingredients

Roasted Vegetable and Goat Cheese Wrap

Ingredients

Instructions

Instructions

Most popular recipes

Pistachio Kunafa

Pistachio Kunafa with Creamy Ricotta Cheese

Yogurt Covered Raisins

Most recent recipes

Grilled Vegetable Pasta Salad

Harissa Spiced Lamb Belly Tacos

Caramel Ribbon Crunch Frappuccino with Espresso Shot