Roasted Vegetable Wraps

 Intro:

These Roasted Vegetable Wraps are packed with caramelized, seasoned veggies, wrapped in a warm tortilla, and finished with a flavorful spread like hummus, tzatziki, or garlic mayo. They’re great warm or cold, and you can make them vegan, vegetarian, or load them with extra protein like grilled chicken or chickpeas.

 Ingredients:

Roasted Vegetables:

1 zucchini, sliced into half-moons

1 red bell pepper, sliced into strips

1 yellow bell pepper, sliced

1 small red onion, sliced

1 small eggplant, cubed (optional)

1 cup cherry tomatoes, halved

2 tbsp olive oil

1 tsp dried oregano

½ tsp garlic powder

½ tsp smoked paprika (optional)

Salt & pepper to taste

Wrap Components:

4 large flour tortillas or wraps (whole wheat or spinach wraps work great)

½ cup hummus, tzatziki, or garlic yogurt sauce (your choice)

1 cup fresh spinach or arugula

Optional: crumbled feta, goat cheese, or shredded mozzarella

 Instructions:

Preheat & Roast Veggies:

Preheat oven to 425°F (220°C).

Toss all veggies in olive oil, oregano, garlic powder, paprika, salt, and pepper.

Spread on a baking sheet in a single layer.

Roast for 20–25 minutes, flipping once, until soft and caramelized.

Warm the Tortillas:

Warm wraps in a dry skillet or microwave for a few seconds to make them more flexible.

Assemble the Wraps:

Spread 2 tbsp of your chosen sauce (like hummus) over each wrap.

Add a handful of greens (spinach or arugula).

Spoon roasted veggies over the greens.

Add cheese, if using.

Wrap It Up:

Fold in the sides, then roll tightly from the bottom up. Slice in half if desired.

 Serving Tips:

Serve warm for melty cheese or chilled for a refreshing crunch.

Wrap in foil or parchment if packing for lunch or picnics.

 Variations:

Add grilled chicken, falafel, or roasted chickpeas for protein.

Swap in seasonal veggies like sweet potato, cauliflower, or mushrooms.

Try it with a balsamic glaze drizzle or avocado slices for extra richness.