This satisfying low-carb roasted vegetable wrap is packed with perfectly roasted tender vegetables, creamy feta, fresh spinach, and a tangy pesto mayo for a burst of flavor.
INGREDIENTS
- 2 portobello mushrooms, gills removed and sliced
- 1 red bell pepper, thinly sliced
- ½ red onion, thinly sliced
- 1 small zucchini, cut into spears
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt (or to taste)
- ¼ teaspoon coarse ground black pepper (or to taste)
- 4 large wraps
- ¼ cup pesto (see my homemade basil pesto recipe)
- ¼ cup mayonnaise
- ¼ cup crumbled feta cheese (I use reduced-fat)
- A few handfuls of fresh baby spinach
INSTRUCTIONS
- Preheat the oven to 425°F. On a sheet pan, toss the vegetables with olive oil, salt, and pepper. Roast for 15 minutes, stir, and continue roasting until browned and tender, about 10 to 15 more minutes.
- In a small bowl, combine the pesto and mayonnaise until smooth. Spread this mixture evenly over each wrap, leaving about a 1-inch border around the edges.
- Arrange a quarter of the roasted vegetables in the center of each wrap, followed by a quarter of the crumbled feta and a handful of spinach. Roll the wraps tightly to enclose the filling.
- Repeat the process with the remaining wraps and enjoy immediately!
NOTES
- If you roast extra vegetables, the cooking time remains the same. If the pan becomes crowded, you may need to increase the roasting time slightly.
- For even cooking, try to use a mix of vegetables with similar cooking times. If combining softer vegetables (like zucchini and mushrooms) with root vegetables (like carrots or sweet potatoes), adjust the roasting times accordingly—add the softer vegetables halfway through the roasting process.
- For an extra crispy touch, toast the wrap in a skillet or panini press.
