Roasted vegetable wraps
4
Points® value
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy
These wraps offer a great balance of flavours and textures—from sweet, tender vegetables to peppery, crisp arugula to pungent, creamy goat cheese. If you’d like a vegan version, opt for an almond-based cream cheese in place of goat cheese. Seek out whole-wheat tortillas for a nuttier flavour. Tossing the tomatoes and arugula in some vinegar and oil ensures that your wrap will not be dry. These wraps will keep nicely for up to 1 hour at room temperature, making it great for taking on a picnic. Lay damp paper towels on top, then cover them with plastic wrap to prevent them from drying out.
Ingredients
Cooking spray
4 spray(s)
Eggplant
1 pound(s), cut into 3⁄4-inch chunks
Zucchini
1 medium, cut into 3⁄4-inch chunks
Red bell pepper
2 medium, seeded and cut into 3⁄4-inch chunks
Table salt
½ tsp(s)
Olive oil
1 tbsp(s), divided
Arugula
1 bunch(es), coarsely chopped
Tomato
1 medium, finely chopped
Red wine vinegar
1 tbsp(s)
Fat free flour tortilla
4 item(s), 10 inches, warmed
Semisoft goat cheese
2 oz, at room temperature