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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.

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.

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!!

Recipe adapted from here.

Print Recipe
Roasted Vegetable Wrap Yum
Roasted Vegetable Wrap
Course sandwich
Cuisine american
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 Tortillas (I used spinach tortillas, whole-grain or whole-wheat would be great too)
For the Veggies:
  • 12 ~ 14 Asparagus Thin
  • 1 Red Pepper - medium, thinly sliced
  • 1 ¼ Zucchini Yellow Squash " or - medium, cut into thick rounds
  • to taste Salt pepper &
  • 2 tbsp Cilantro - , chopped (use basil if you don't like the taste of cilantro)
  • 1 Red Onion - small, thinly sliced (optional)
  • 1 cup spinach Baby (or baby arugula)
  • 2 , optional Provolone cheese slices
For the Bean Spread:
  • ½ cup White Beans (Cannellini beans)
  • ½ tsp Sriracha red chili sauce or other
  • 1 clove Garlic - , finely minced
  • to taste Salt Pepper &
Course sandwich
Cuisine american
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 Tortillas (I used spinach tortillas, whole-grain or whole-wheat would be great too)
For the Veggies:
  • 12 ~ 14 Asparagus Thin
  • 1 Red Pepper - medium, thinly sliced
  • 1 ¼ Zucchini Yellow Squash " or - medium, cut into thick rounds
  • to taste Salt pepper &
  • 2 tbsp Cilantro - , chopped (use basil if you don't like the taste of cilantro)
  • 1 Red Onion - small, thinly sliced (optional)
  • 1 cup spinach Baby (or baby arugula)
  • 2 , optional Provolone cheese slices
For the Bean Spread:
  • ½ cup White Beans (Cannellini beans)
  • ½ tsp Sriracha red chili sauce or other
  • 1 clove Garlic - , finely minced
  • to taste Salt Pepper &
Roasted Vegetable Wrap
Instructions
  1. Preheat the broiler to 'High'. Line a large baking sheet with foil.
  2. 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.
  3. In the meantime, mash the beans, garlic, chili sauce, salt & pepper in a small bowl until smooth.
  4. 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.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 50.

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10 thoughts on “Roasted Vegetable Wrap”

  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??

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