Cook's Hideout: Roasted Vegetable Wrap

March 05, 2015

Roasted Vegetable Wrap

Blogging Marathon# 50: Week 1/ Day 3
Theme: American Sandwiches
Dish: Roasted Vegetable Sandwich Wrap
For the last day of this week's 'American Sandwiches' theme, I have a quick and easy Roasted Veggie Sandwich wrap. Wraps are less messy and very convenient to pack for lunches. Absolutely anything can go into a wrap, like these sandwich wraps I made for a picnic.
Roasted Vegetable Wrap
Today's wrap has roasted veggies in it with a healthy smear of mashed bean spread. Any vegetable can be roasted and used here. To expedite the roasting part, broiler is used. But if you want to roast them the slow, methodical way, then roast the veggies in a preheated 450°F for 20~30 minutes. Veggies can be grilled on a stove top or outdoor grill. The mashed bean spread can be easily replaced with some homemade or store bought hummus.

The quantity of veggies listed below will make extras that can be added to salads, quesadillas or rice dishes later in the week. If you are anything like me, there won't be much leftovers because I snack on them while making the dish.
Roasted Vegetable Wrap
I found these super thin asparagus in the grocery store and couldn't stop myself from buying them. They were so tender, I popped a few in my mouth even before roasting and then some more were popped in after roasting. I love roasted asparagus, they are just so yummy!!
Roasted Vegetable Wrap
Recipe adapted from here.
Ingredients: Makes 2 wraps
Tortillas - 2 (I used spinach tortillas, whole-grain or whole-wheat would be great too)

For the Veggies:
Thin Asparagus - 12~14
Red Pepper - 1 medium, thinly sliced
Zucchini or Yellow Squash - 1 medium, cut into ¼" thick rounds
Salt & pepper - to taste
Cilantro - 2tbsp, chopped (use basil if you don't like the taste of cilantro)
Red Onion - 1 small, thinly sliced (optional)
Baby spinach (or baby arugula) - 1cup
Provolone cheese slices - 2, optional

For the Bean Spread:
White Beans (Cannellini beans) - ½cup
Sriracha or other red chili sauce - ½tsp
Garlic - 1 clove, finely minced
Salt & Pepper - to taste

  • Preheat the broiler to 'High'. Line a large baking sheet with foil.
  • Toss the veggies on the baking sheet along with 1tbsp of olive oil, salt and pepper. Feel free to add some dried herbs too, if you want. Broil the veggies 5~8 minutes per side, turning once. 
  • In the meantime, mash the beans, garlic, chili sauce, salt & pepper in a small bowl until smooth.
  • Spread half the bean mixture over each tortilla. Top each with half of the cilantro, baby spinach, onion slices and ½cup of the roasted veggies. Fold the bottom third of the tortilla over the vegetables and roll up tightly, tucking in the sides as you go. Cut the wraps in half on diagonal. Serve immediately or wrap in foil or wax paper and chill until ready to eat.
    Roasted Vegetable Wrap
    Lets check out what my fellow marathoners have cooked today for BM# 50.


    1. Another delish pic and interesting recipe. Can any other veggies also be used? If yes, which all and can they be roasted in a microwave on convection mode??

    2. Wow what a colourful dish Pavani..totally in love with your pics!

    3. Lovely combination of vegetables. I love tender asparagus too. The pictures are awesome.

    4. What a yummy and colorful Sandwich Pavani. Can't takr off the eyes from your pics. Too good.

    5. The filling and the green wrap look so great together. So colorful and totally delicious...

    6. I love that wrap so well made. I like the way all layers are showing up. Super presentation too.

    7. Omg, those wraps are asking me to grab and have rite now.

    8. That wrap looks very colorful. Love that asparagus picture.

    9. These wraps are making feel hungry.

    10. A very good idea for a sandwich wrap, Pavani. Love the pictures.


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