Revel in the roasted goodness of these vegetable wraps, showcasing a medley of tender roasted veggies wrapped up in a soft tortilla, perfect for a quick and delicious meal.
Tortilite Classic Flour Tortillas 12” 6 Pcs
Sliced Mushrooms 3 Pcs
Thinly Sliced Red Bell Pepper 1 Pc
Thinly Sliced Red Onion 1/3 Pc
Small Zucchini, Cut into Spears 1 Pc
Olive Oil 1 tbsp
Kosher Salt ¼ tsp
Coarse Ground Black Pepper ¼ tsp
Basil Pesto ¼ cup
mayonnaises ¼ cup
Crumbled Feta Cheeses ¼ cup
A Few Handfuls of Fresh Baby Spinach
1. Preheat the oven to 425°F. Toss the vegetables on a sheet pan with olive oil, salt, and pepper. Roast for 15 minutes, stir, and continue roasting until browned and tender, about 10 to 15 minutes more.
2. Meanwhile, in a small bowl, mix the pesto with mayonnaise until combined. Spread the mixture evenly onto each wrap, leaving about a 1-inch border around the edges.
3. Arrange one-sixth of the roasted vegetables in the middle of each wrap, top with one-sixth of the feta cheese, and a handful of spinach. Wrap tightly, and repeat with the remaining wraps. Enjoy immediately.
