Roasted Vegetable Wrap

In a large roasting pan or rimmed baking sheet combine all vegetables salt pepper and oil.

Roasted vegetable wrap.

Toss until well combined.
Meanwhile make garlicky spinach spread by placing spinach and garlic into food processor.
Its the perfect vessel for any healthy sandwich or wrap.

Heat oven to 450of.
Wrap bottom of rolled sandwiches in wax paper or parchment paper to secure.
Roasted vegetable wrap with feta and pesto.

Roast on baking sheet until tender about 30 minutes turning halfway through.
Sprinkle each with 14 cup cheese.
Lay the tortilla flat on the counter.

Spread vegetables in two 15x10x1 in.
Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper.
Place vegetables in a large bowl.

How to make it.
Sprinkle 1 tablespoon of pine nuts on top.
Plus it has 12 grams of protein in the wrap alone and only 130 calories.

In ungreased 15x10x1 inch pan spread bell pepper onion zucchini and mushrooms.
Roast on baking sheet until tender about 30 minutes turning halfway through.
In small bowl mix oil basil salt and pepper.

Its super soft and pliable but still strong which makes it perfect to hold all the vegetables pesto and feta in this wrap.
Warm tortillas according to package directions.
Halve onion pepper remove seeds and squash and toss in olive oil and salt and pepper.

Then place in oven and bake for approximately 20 minutes or until vegetables are softening and starting to brown.
Drizzle with dressing and toss to coat.
Top with 3 slices of zucchini 2 pieces of red pepper 12 cup of the spinach.

Cool and chop veggies mix together into a roasted vegetables and set aside in small bowl.
Roast for another 15 20 minutes stirring every 10 minutes until the peppers are roasted.
Stir until all the peppers are evenly coated.

Spread on baking sheet and sprinkle with salt and pepper.
Baking pans coated with cooking spray.
Roast for 35 40 minutes or until tender.

Cool and chop veggies mix together into a roasted vegetables and set aside in small bowl.
On a separate surface place cheese in center of tortilla.
Spoon about 34 cup roasted vegetables off center on each tortilla.

Spread peppers evenly on the prepared baking sheet.
Preheat oven to 375 degrees f.
Divide vegetables evenly down the center of each tortilla and sprinkle evenly with feta cheese.

Preheat oven to 3750f.
Spoon roasted vegetables in center of wrap and on the cheese.
Spread 14 cup of the hummus over each piece of bread.

Grill until tender and slightly browned about 4 minutes per side.
Bake uncovered 12 to 15 minutes or until crisp tender.
Halve onion pepper remove seeds and squash and toss in olive oil and salt and pepper.

Spread about 14 cup bean mixture over each tortilla leaving a 14 inch margin around edge of tortillas.
Bake uncovered at 4250 for 20 25 minutes or until tender stirring occasionally.
After 15 minutes remove pan from oven and add 1 tbs balsamic vinegar.