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Roasted veggie wrap

I made these on Saturday and they are more amazing than I expected. I adapted my recipe from this one. I'm disappointed I forgot to buy wraps from Superstore but had to settle for the smaller ones the convenience store in my building sells.

It's fairly easy to make and is a party for your taste buds. Simply chop and cut all the veggies into similar sized cubes/strips, toss them in olive oil, and roast for 35-40 minutes. Will the veggies are roasting prep the avocado spread and you're ready to devour them when they cool a bit.

  • 1 egg plant, peeled and cubed
  • 1 medium zucchini or 2 small, cut into strips
  • 1 bell pepper, sliced
  • 2 c. mushrooms, sliced
  • 1 red onion, sliced
  • 3 cloves of garlic, sliced
  • 1/4 c. olive oil
  • salt and pepper
Toss the cut veggies with the olive oil until evenly coated and pour into a large roasting pan. I ended up using two pans because it was a lot before they roasted down. Roast at 450F for 35-40 minutes until the veggies are tender.

I don't use mayo so I made my own version of the garlicky spinach spread. Blend all of the ingredients in a food processor until smooth. You may need to add a splash of water if it's not blending up properly.
  • 3-4 c. spinach
  • 2 cloves of garlic
  • 1 medium avocado
  • lime juice
  • salt and pepper
  • (optional) Epicure Big Burger Sauce seasoning mix
When the veggies are no longer hot spread a few tablespoons of the spread in the middle of the wrap. Spoon as many veggies onto the wrap so it's stuffed but not too much that the wrap won't wrap up properly and top with feta or goat cheese. I felt like feta cheese so that is what I went with but it would be delicious with either.


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