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Roasted vegetable wraps

Roasted Vegetable Wraps

6
Points®
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy
These wraps offer a great balance of flavors 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 flavor. 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)

Uncooked eggplant

1 pound(s), cut into 3⁄4-inch chunks

Uncooked 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

Olive oil

1 Tbsp, divided

Arugula

1 bunch(es), coarsely chopped

Tomato

1 medium, finely chopped

Red wine vinegar

1 Tbsp

Fat free flour tortilla

4 large, 10 inches, warmed

Semisoft goat cheese

2 oz, at room temperature

Instructions

  1. Preheat oven to 450°F. Spray a large rimmed baking sheet with nonstick spray.
  2. In a large bowl, toss eggplant, zucchini, bell pepper, salt, and 2 tsp oil. In prepared sheet, spread vegetables and roast, stirring occasionally, until tender and browned, about 40 minutes.
  3. Meanwhile, in a medium bowl, toss arugula, tomato, vinegar, and remaining 1 tsp oil.
  4. On warm tortillas, evenly spread goat cheese. Among tortillas, evenly divide roasted vegetables and arugula mixture. Roll up each tortilla, then cut diagonally in half.
  5. Serving size: 1 wrap

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