By Αποστολία Γκολφινοπούλου
Roasted veggie wrap with pesto and goat cheese
5 steps
Prep:10minCook:20min
This roasted veggie wrap with pesto and goat cheese is the ultimate in lunchtime satisfaction!
Updated at: Thu, 17 Aug 2023 14:18:16 GMT
Nutrition balance score
Great
Glycemic Index
26
Low
Glycemic Load
8
Low
Nutrition per serving
Calories405.1 kcal (20%)
Total Fat25.9 g (37%)
Carbs31.6 g (12%)
Sugars7.8 g (9%)
Protein13.1 g (26%)
Sodium1095.9 mg (55%)
Fiber9.5 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1zucchini
medium, sliced lengthwise into long strips about 1/4-inch wide
1red bell pepper
sliced in 1/4-inch pieces
5button mushrooms
large, sliced into 1/2-inch slices
0.5red onion
medium, cut into 1/4-inch slices
½ tablespoonextra-virgin olive oil
½ teaspoonkosher salt
¼ teaspoonblack pepper
2whole wheat wraps
8 or 10-inch
¼ cupfeta
¼ cuppesto
homemade or store-bought
2 handfulsbaby spinach
cherry tomatoes
Instructions
Step 1
Preheat the oven to 400.
Step 2
Lay all of your sliced veggies out on a baking pan and season with olive oil, salt and pepper.
Step 3
Roast at 400 for 20 minutes, or until slightly browned and tender.
Step 4
In the meantime, prepare the wraps. Spread 2 tablespoons of goat cheese on each whole wheat wrap and top with 2 tablespoons pesto.
Step 5
Place a layer of spinach on each wrap and then top with the roasted veggies. Add any additional fresh veggies, roll up and enjoy!
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