Roasted Vegetable Wrap

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 6 servings


  • 2 large red bell peppers seeded and cut into 1 inch cubes
  • 1 large butternut squash peeled and cut into 1 inch cubes
  • 2 medium zucchini cut into 1 inch cubes
  • 1 14-oz. can cannellini beans
  • 3 tablespoons olive oil
  • 2 teaspoons oregano
  • sea salt and freshly ground black pepper to taste
  • 1 cup plain Greek yogurt
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh mint
  • 1/2 large English cucumber diced
  • 1 tablespoon white wine vinegar
  • 6 large whole wheat flour tortillas warmed


  • Preheat the oven to 425-degrees.
  • On a large roasting sheet, add peppers, squash, zucchini, beans, olive oil, oregano and sea salt and freshly ground pepper to taste. Bake 30 to 35 minutes until golden.
  • In a food processor, add yogurt, basil, mint, cucumber, vinegar and sea salt and freshly ground pepper to taste. Blend 1 to 2 minutes until smooth.
  • Place roasted vegetables in tortilla and top with yogurt sauce.


SERVING SUGGESTION: A big salad (lettuce - not iceberg -, salad veggies and salad dressing).
VEGETARIAN: No changes necessary.
GLUTEN FREE: Make sure white wine vinegar and tortillas are gluten-free.
NUTRITION: 491 Calories; 10g Fat; 20g Protein; 87g Carbohydrate; 14g Dietary Fiber; 3mg Cholesterol; 419mg Sodium. Exchanges: 3 1/2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
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