Roasted Vegetable Wrap

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 294
  • Fat: 6.8g
  • Saturated fat: 2.8g
  • Protein: 12.3g
  • Carbohydrate: 46.4g
  • Cholesterol: 13mg
  • Iron: 3.3mg
  • Sodium: 794mg
  • Calories from fat: 21%
  • Fiber: 5.9g
  • Calcium: 121mg


  • 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


  1. Preheat oven to 500°.
  2. 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.
  3. 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.
  4. 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.
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