Go Back
+ servings
Vegan roasted vegetable wrap with white bean spread on a plate

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!
AuthorKaitlin - The Garden Grazer
Prep Time:25 mins
Cook Time:25 mins
Total Time:50 mins
CourseMain Dish
CuisineGluten-Free Option, Vegan
Servings4 large wraps

Ingredients

  • 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

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.
  • 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.

Nutrition Per Serving (Estimate)

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