Enjoy a delicious and nutritious Roasted Vegetable and Goat Cheese Wrap for lunch. Packed with flavorful roasted veggies, creamy goat cheese, and a drizzle of balsamic glaze.
Roasted Vegetable and Goat Cheese Wrap
Elevate your lunchtime with our Roasted Vegetable and Goat Cheese Wrap recipe. This delightful wrap combines tender roasted vegetables, tangy goat cheese, and a touch of balsamic glaze.
With the perfect balance of flavors and textures, this vegetarian wrap is a satisfying and healthy option for a midday meal.
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Roasted Vegetable and Goat Cheese Wrap
Ingredients
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 large whole wheat tortillas
- 4 ounces (113g) goat cheese
- 2 cups baby spinach leaves
- 1/4 cup balsamic glaze
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 12g
- Carbohydrates: 38g
- Fiber: 6g
- Fat: 14g
- Sugar: 10g
Instructions
- Preheat the oven to 425°F (220°C).
- In a baking sheet, toss the sliced zucchini, red bell pepper, yellow bell pepper, and red onion with olive oil, salt, and pepper.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
- Spread goat cheese evenly over each tortilla.
- Layer roasted vegetables and baby spinach leaves on top of the goat cheese.
- Drizzle balsamic glaze over the fillings.
- Roll up the tortillas tightly, tucking in the sides as you go.
- Slice the wraps in half and serve.
Service Suggestion
- Serve with a side of mixed greens or a refreshing cucumber salad.
- Pair with a glass of iced herbal tea for a refreshing lunchtime beverage.
Notes
- Add a handful of sliced black olives for an extra burst of flavor.
- For a vegan option, substitute goat cheese with a dairy-free alternative.
