Roasted veggie wrap with pesto and goat cheese
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Family Food on the Table · by Kathryn★ 4.7 (3)

Roasted veggie wrap with pesto and goat cheese

NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 34%
CARBS 41G34% OF CAL
10G FIBER20G OTHER11G TOTAL SUGAR
FAT 30G54% OF CAL
10G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted zucchini, peppers, mushrooms, and onions wrapped in wheat tortillas with pesto, goat cheese, and fresh spinach. A hearty, satisfying lunch option.

mainamericanvegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 1 medium zucchini (sliced lengthwise into long strips about 1/4-inch wide)
  • 1 red bell pepper (sliced in 1/4-inch pieces)
  • 5-6 large button mushrooms (sliced into 1/2-inch slices)
  • 1/2 medium red onion (cut into 1/4-inch slices)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2-3 (8- or 10-inch) whole wheat wraps (see notes)
  • 1/4 cup goat cheese
  • 1/4 cup pesto (homemade or store-bought)
  • 2 small handfuls of baby spinach
  • Halved cherry tomatoes (or sliced tomato) (shredded carrots, broccoli slaw, bean sprouts, etc.)
PREP
10M
SODIUM
1123MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.