Roasted Vegetable Wrap

Recipe from

Oxmoor House

Nutritional Information

Calories 294
Fat 6.8 g
Satfat 2.8 g
Protein 12.3 g
Carbohydrate 46.4 g
Cholesterol 13 mg
Iron 3.3 mg
Sodium 794 mg
Caloriesfromfat 21 %
Fiber 5.9 g
Calcium 121 mg


4 cups sliced yellow squash (about 3 medium)
3 cups (1-inch) sliced asparagus (about 1 pound)
1 1/3 cups vertically sliced red onion (about 1 small)
Olive oil-flavored cooking spray
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15.5-ounce) can cannellini beans or other white beans, undrained
1 tablespoon red wine vinegar
2 tablespoons sun-dried tomato sprinkles
1/2 teaspoon dried oregano
6 (8-inch) flour tortillas
3/4 cup (3 ounces) crumbled feta cheese


Preheat oven to 500°.

Place first 3 ingredients on a jelly-roll pan coated with cooking spray. Lightly coat vegetables with cooking spray, and sprinkle with salt and pepper. Bake at 500° for 12 minutes. Drain vegetables in a colander to remove excess moisture; set aside.

Drain beans, reserving 2 tablespoons liquid. Place beans, reserved 2 tablespoons liquid, and vinegar in a food processor; process until smooth. Stir in tomato sprinkles and oregano.

Warm tortillas according to package directions. Spread about 1/4 cup bean mixture over each tortilla, leaving a 1/4- inch margin around edge of tortillas. Divide vegetables evenly down the center of each tortilla, and sprinkle evenly with feta cheese; roll up. Wrap bottom of rolled sandwiches in wax paper or parchment paper to secure.