Roasted Vegetable Wraps Recipe

Name: Roasted Vegetable Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 portabella mushrooms, sliced 1/4-inch thick; 2 red bell peppers, cut into 1/4-inch strips; 2 small yellow squash, sliced 1/4-inch thick; 2 small zucchini, sliced 1/4-inch thick; 2 carrots, sliced 1/4-inch thick; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; ½ teaspoon salt; ½ cup sun-dried tomato (dry-pack); 1 cup plain fat-free yogurt; ⅓ cup reduced-fat ricotta cheese; 2 garlic cloves, minced; 1 teaspoon ground black pepper; 6 (8 inch) flour tortillas; ¼ cup fresh basil, chopped

Servings: persons

4 portabella mushrooms, sliced 1/4-inch thick
2 red bell peppers, cut into 1/4-inch strips
2 small yellow squash, sliced 1/4-inch thick
2 small zucchini, sliced 1/4-inch thick
2 carrots, sliced 1/4-inch thick
2 tablespoons olive oil
2 tablespoons balsamic vinegar
½ teaspoon salt
½ cup sun-dried tomato (dry-pack)
1 cup plain fat-free yogurt
⅓ cup reduced-fat ricotta cheese
2 garlic cloves, minced
1 teaspoon ground black pepper
6 (8 inch) flour tortillas
¼ cup fresh basil, chopped

1
Preheat oven to 400F In a large roasting pan, combine mushrooms, bell peppers, zucchini, yellow squash, carrots, oil, vinegar and salt.
2
Toss to coat.
3
Bake, stirring occasionally 20 to 30 minutes or until vegetables are tender and browned.
4
Meanwhile soak tomatoes in hot water 10 minutes, or until soft.
5
Drain and finely chop.
6
In a medium bowl, combine tomatoes, yogurt, ricotta, garlic and black pepper.
7
Warm tortillas in a microwave oven 15 to 20 seconds.
8
Spread 1/6th of the yogurt mixture onto a flour tortilla.
9
Spoon 1/6th of the vegetable mixture along the center of the tortilla.
10
Sprinkle vegetables with the basil.
11
Fold like an envelope to form a closed package.
12
Cut in half on the diagonal.
13
Repeat with remaining ingredients.

831

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 portabella mushrooms, sliced 1/4-inch thick, 2 red bell peppers, cut into 1/4-inch strips, 2 small yellow squash, sliced 1/4-inch thick, 2 small zucchini, sliced 1/4-inch thick, and more.

Yes, Roasted Vegetable Wraps falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetable Wraps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions