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    Home » Recipes » Sandwich

    Roasted Vegetable Wrap with Bean Spread

    Jan 6, 2014 by Kaitlin

    This easy Roasted Vegetable Wrap recipe includes a protein-rich creamy bean spread! It's a great lunch or light dinner. Plus it's simple to customize with your own favorite veggies. (Vegan and oil-free, with gluten-free option.)

    Vegan roasted vegetable wrap with white bean spread on a plate

    This easy Roasted Vegetable Wrap is so flavorful and delicious!

    First we roast veggies to tender perfection in the oven.

    Then we whip up a creamy white bean spread for extra plant-based protein, fiber, and nutrients.

    Best of all it's customizable with your own favorite veggies so change it up however you see fit!

    Preparing a tortilla with layered ingredients

    Ingredients for Roasted Vegetable Wrap

    For this recipe you will need:

    • Bell pepper: You will need two medium peppers for this recipe. I use orange and red bell pepper, but use whatever colors you prefer.
    • Yellow onion: Or you can use white onion, sweet onion, or red onion instead.
    • Mushroom: I use cremini, but you can use white button, shiitake mushrooms, portobello, or a combination.
    • Asparagus: If asparagus isn't in season or not available, you can simply omit or use other veggies instead.
    • Grape tomatoes or cherry tomatoes: I use these because they are the most flavorful and sweet. The flavor is amazing when you roast them!
    • Fresh baby spinach: Or substitute baby kale, arugula, or other salad greens if desired.
    • Tortillas of choice: I try to use organic whole grain or whole wheat tortillas when possible. Be sure to use gluten-free tortillas if desired. (You could also try this with flatbread or pita bread.)
    • Cannellini beans
    • Fresh garlic cloves
    Roasted veggie wraps with white bean spread on a small white plate

    Customizing

    Veggies: Include other roasted vegetables (or seasonal veggies) in the mixture like zucchini, summer squash, eggplant, broccoli, cauliflower, carrot, etc.

    Bean spread flavors: You can also add fresh herbs, a splash of balsamic vinegar, or a tablespoon of lemon juice to the bean spread for more flavor. Try fresh basil, parsley, or cilantro to taste. Or dried herbs like oregano, Italian seasoning, etc.

    Vegan cheese: Make it cheesy by sprinkling your favorite dairy-free cheese on top before wrapping. Crumbled feta cheese, mozzarella, parmesan cheese, vegan goat cheese, etc.

    Other spreads: Feel free to omit the homemade white bean spread and instead use vegan mayonnaise, Basic Hummus, Lemon Dill Hummus, or any other creamy spread that sounds good.

    Olive oil: Most often I use an oil-free roasting method by placing a sheet of parchment paper on the baking pan for non-stick roasting. However feel free to toss your veggies in a drizzle of good quality extra-virgin olive oil before they roast.

    Grill it instead! In the summer, try grilling your veggies instead of roasting them.

    Storing

    It's best to store the roasted vegetables and bean spread in separate sealed containers in the fridge. Then assemble when ready to enjoy (or a few hours before if taking along for a packed lunch).

    Roasted vegetable wraps cut in half on a white plate

    For more inspiration, also browse all sandwich + wrap recipes.

    Vegan roasted vegetable wrap with white bean spread on a plate

    Roasted Vegetable Wrap with Bean Spread

    An easy veggie wrap made with a creamy white bean spread. Plus it's simple to customize with your own favorite vegetables!
    5 from 3 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Total Time: 50 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Gluten-Free Option, Vegan
    Servings: 4 large wraps

    Ingredients

    • 2 bell peppers (I use red + orange)
    • 1 medium yellow onion
    • 8 oz. mushrooms (I use cremini)
    • 8 oz. asparagus
    • 1 cup grape/cherry tomatoes
    • 1 cup fresh baby spinach (more/less)
    • 4 large whole grain tortillas (or other wrap of choice)

    For the white bean spread:

    • 15 oz. can cannellini beans (rinsed and drained)
    • 2 cloves garlic
    • 2/3 cup water or vegetable broth (to thin)
    • Optional: fresh lemon juice, herbs

    Instructions

    • Preheat oven to 425°F (218°C).
    • Prepare the vegetables: Slice the bell pepper and onion into strips. Slice mushrooms. Remove woody ends from asparagus and cut in 1" pieces.
    • Line a baking pan with parchment paper* and spread out vegetables in a single layer. (I often use 2 pans to provide enough space). Salt/pepper to taste if desired.
    • Place in oven and roast for about 25 minutes, stirring halfway through.
    • Meanwhile, make the bean spread: Mince garlic. In a non-stick skillet over medium heat, add garlic. Sauté about 1 minute. Add the beans and carefully mash with a potato masher.
    • Add 2/3 cup water (or broth) and let cook about 7-8 minutes or until thickened, stirring often. Stir in fresh herbs or lemon juice if desired.
    • Assemble wraps: Smear the warm bean spread along center line of tortilla. Then top with a generous amount of roasted veggies and fresh spinach. Tuck in the end, and tightly roll up.

    Notes

    *Parchment paper: I use this for non-stick, oil-free roasting. Feel free to toss veggies in a drizzle of olive oil before roasting if you prefer!
    Vegetables: Change these up with your own favorites or what's in season. Zucchini, summer squash, eggplant, broccoli, cauliflower, etc.
    Other spreads: Instead of the white bean spread, try vegan mayo, hummus, pesto, or any other creamy spread that sounds good.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Roasted Vegetable Wrap with Bean Spread
    Amount per Serving
    Calories
    272
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    548
    mg
    16
    %
    Carbohydrates
     
    51
    g
    17
    %
    Fiber
     
    12
    g
    50
    %
    Sugar
     
    9
    g
    10
    %
    Protein
     
    14
    g
    28
    %
    Vitamin A
     
    2474
    IU
    49
    %
    Vitamin C
     
    91
    mg
    110
    %
    Calcium
     
    179
    mg
    18
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this roasted vegetable bean wrap, also check out:

    • Greek Salad Wrap with Hummus
    • Vegan Spinach and Tomato Quesadilla
    • Vegan Green Enchiladas with White Beans
    • Portobello Mushroom and Potato Stew with Lentils

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Sandwich & Wrap Recipes

    • Southwest Black Bean Burger
    • Greek Salad Wrap with Hummus
    • Avocado Veggie Sandwich
    • TLT Sandwich with Tempeh Bacon

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Alisa

      February 24, 2021 at 1:05 pm

      Would these be good cold in a lunch box the next day?

      Reply
      • Kaitlin

        March 06, 2021 at 1:06 pm

        Hi Alisa! I find these hold up well, and I enjoy them both warm and cold. Hope you enjoy if you give them a try!

        Reply
    2. Rebecca

      July 09, 2020 at 8:24 pm

      I'm going to try these because they sound yummy but there is no way they are under 200 calories. I'd be surprised if the wrap itself was less than 200 calories. I would be interested in your feedback.

      Reply
      • Kaitlin

        July 10, 2020 at 8:54 am

        Hi Rebecca. The nutritional information provided is simply a rough estimate using a 3rd party nutrition calculator (which updates & changes from time to time). Thanks for bringing this to my attention. I re-ran the numbers through the program, and it did indeed update to closer to what you were expecting. Hope that helps!

        Reply
    3. Kristin D

      November 03, 2014 at 12:29 am

      How seriously simple and delicious! This made my apartment smell amazing. This was part of my meal prep and my boyfriend and I accidentally ate more than half the veggies just by picking at them. Whoops! What really makes this is the variety of vegetables and the natural sweetness from roasting. Thank you for this!

      Reply
      • Kaitlin

        October 03, 2015 at 3:06 pm

        That's so great! Thank you for sharing!

        Reply
    4. Nahir Duarte

      February 07, 2014 at 4:56 pm

      Hello, where did you find the gluten free wraps? Thank you.

      Reply
      • Kaitlin

        February 07, 2014 at 5:35 pm

        Hi Nahir! We typically use Udi's brand GF tortillas which we find at our local food co-op or grocery store.

        Reply

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    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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