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A roasted vegetable wrap sliced in half on a wooden board, showing colorful fillings.
Maria Canilssom

Easy Roasted Vegetable Wrap

This Easy Roasted Vegetable Wrap is a healthy, flavorful lunch ready in 30 minutes. Packed with roasted veggies, feta, and pesto mayo, it's perfect for meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Dinner, Lunch
Cuisine: American
Calories: 332
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small zucchini, cut into spears
  • 1 red bell pepper, thinly sliced
  • 0.5 red onion, thinly sliced
  • 2 portobello mushrooms, sliced
  • 1 tbsp olive oil
  • 0.25 tsp each salt & black pepper
  • 0.25 cup pesto
  • 0.25 cup mayonnaise
  • 4 large flour tortillas or wraps
  • 0.25 cup crumbled feta cheese
  • 2 handfuls fresh baby spinach

Equipment

  • baking sheet
  • mixing bowls
  • Sharp knife & cutting board

Method
 

  1. Preheat oven to 425°F. Toss vegetables with oil, salt, and pepper on a baking sheet. Roast for 15-20 mins until tender and browned.
  2. In a small bowl, mix the pesto and mayonnaise until smooth.
  3. Spread pesto mayo onto each tortilla. Top with roasted vegetables, feta cheese, and spinach.
  4. Fold in the sides of the tortilla, then roll tightly from the bottom up. Slice in half and serve.

Notes

Pro Tips: Use a large, pliable tortilla to prevent cracking. For meal prep, roast the vegetables up to 4 days ahead and store separately from the assembled wraps. Add protein like chickpeas or shredded chicken for a heartier meal.