Roasted Vegetable Wrap with Bean Spread
This easy wrap with white bean spread is a great lunch or light dinner. Plus it's simple to customize with your own favorite veggies!
Servings4 large wraps
- 2 bell peppers
- 1 yellow onion
- 8 oz. mushrooms (I use cremini)
- 8 oz. asparagus
- 1 cup cherry tomatoes
- Fresh baby spinach (for serving)
- Olive oil for drizzling (omit for oil-free)
- Salt to taste
- 4 large whole-grain tortillas (or other wrap of choice)
For the white bean garlic spread:
- 15 oz. can cannellini beans (rinsed and drained)
- 2 cloves garlic
- 2/3 cup water (to thin)
- Optional: fresh lemon juice, herbs
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.
Toss bell pepper, onion, asparagus, mushrooms, and tomato in olive oil (omit for oil-free) and salt to taste.
Line a baking sheet with parchment paper and spread out vegetables in a single layer. (I often use 2 pans to give enough space).
Roast for about 25 minutes, stirring halfway through.
While the vegetables are roasting, make the bean spread: mince garlic. In a skillet over medium heat, add a drizzle of olive oil (or veggie broth/water) and garlic. Sauté about 1 minute. Add the beans and carefully mash with a potato masher.
Add 2/3 cup water and let cook about 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.
Calories: 272 kcal | Carbohydrates: 51 g | Protein: 14 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 548 mg | Fiber: 12 g | Sugar: 9 g | Vitamin A: 2474 IU | Vitamin C: 91 mg | Calcium: 179 mg | Iron: 5 mg