Roasted Vegetable Wrap with Bean Spread

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.)

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!

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

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).

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

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

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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

US CustomaryMetric

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.

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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

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