Mediterranean Warm Roasted Vegetable Wrap


Mediterranean Warm Roasted Vegetable Wrap

“These deeply satisfying wraps are equally good when served cold. Try them as a lunchbox meal. Simply allow the vegetables to fully cool before constructing the wrap.” 500 Vegan Dishes

Yield: 4 ServingsReady in about 50 minutes


Original recipe makes 4 Servings
1 tbsolive oil
1 clovegarlic; minced
sea salt and black pepper
1 red bell pepper; seeded and cut into strips
1 green bell pepper; seeded and cut into strips
1 smallyellow squash; seeded and cut into strips
1 smallzucchini; cut into strips
1 cupcherry tomatoes
1-2 tbsbalsamic vinegar
1 cuphummus
4 tortillas; warmed
4 ozbaby spinach leaves; washed and dried

Mediterranean Warm Roasted Vegetable Wrap Preparation

Preheat oven to 425 F. In a bowl combine the oil, garlic, salt, and pepper. Lay all the vegetables in an oiled baking pan, pour in the oil mixture, and toss, taking care to coat each strip. Bake, turning once, until the vegetables are slightly charred and tender, about 40 minutes. Sprinkle with a little balsamic vinegar to taste. Cool slightly; the vegetables should be warm, not hot.

Spread the hummus on the warmed tortillas, lay the raw spinach on the hummus and top with the roasted vegetables. Roll up the tortillas and tuck in the ends. Serve immediately.


Can be used in place of the spinach filling in the Buckwheat Crepes recipe or as topping variation for the Fennel, Red Pepper, and Tomato Tart recipe.


Indonesian Wrap

Prepare the basic recipe, using 1 tbs soy sauce in place of the balsamic vinegar and spreading the tortillas with the peanut dressing from Gado Gado recipe in place of the hummus.

High Protein Mediterranean Wrap

Prepare the basic recipe, adding 1/2 soy-based ‘chicken’ cutlet, or sliced smoked or flavored tempeh, to each wrap. Cook the cutlet or tempeh according to the manufacturers instructions.

Food Glossary

Learn more about the ingredients in this recipe:    olive oil  garlic  sea salt and black pepper  red bell pepper  green bell pepper  yellow squash  zucchini  cherry tomatoes  balsamic vinegar  hummus  tortillas  baby spinach leaves


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