The Recipes

Roasted Vegetable Wrap

After a very fun weekend, I'm back to my healthy ways of packing lunches and making them on the healthy side.  I'm telling you, I can't think of many vegetables that don't benefit with a little roasting, even in the summer!

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Roasted Vegetable Wrap


- 1 T. hummus or spread of your choice

- 1/2 c. roasted purple cauliflower

- 4 asparagus spears, woody ends removed

- 4-5 slices of zucchini

 - 1/4 c. sliced cabbage or sturdy greens

- a few slices of onion

- 1 tsp. balsamic vinegar

- 1 whole wheat tortilla 

- salt

- pepper

- olive oil

Preheat the oven to 350 degrees.  Scatter the zucchini, asparagus and cauliflower on a baking sheet.  Drizzle them with olive oil, season with salt and pepper, and roast in the oven for approximately 30 minutes.  Note: The zucchini may roast more quickly than the other vegetables.  Once it is tender, remove it and continue to roast the other veggies as needed.

Spread the hummus onto a tortilla.  Layer on the green beans, zucchini and cauliflower.  Toss the onion and cabbage in the vinegar and add it to the wrap.  Roll tightly and cut in half.