ROASTED VEGGIE WRAP WITH PESTO AND GOAT CHEESE
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 cup, sliced Zucchini 1 cup Bell peppers (Green, Red, Yellow, Orange) 1 serving Mushrooms, Fresh, White Button, Sliced (3 oz / 85g) .8 oz onions, raw, purple/red (1 slice) 1 serving Bertolli EVOO (1 tbsp) .25 tsp Pepper, black 1 serving Basil Pesto (2 tbsp) 2 cup Baby Spinach (raw) 2 serving Whole wheat wrap 2 oz Goat Cheese, Soft
Preheat the oven to 400. Lay all of your sliced veggies out on a baking pan and season with olive oil, and pepper. Roast at 400 for 20 minutes, or until slightly browned and tender.
In the meantime, prepare the wraps. Spread goat cheese on each whole wheat wrap and top with pesto.
Place a layer of spinach on each wrap and then top with the roasted veggies. roll up and enjoy!
Serving Size: MAKES 2 , 8-10 INCH WRAPS
Number of Servings: 2
Recipe submitted by SparkPeople user ANEWTAE.
In the meantime, prepare the wraps. Spread goat cheese on each whole wheat wrap and top with pesto.
Place a layer of spinach on each wrap and then top with the roasted veggies. roll up and enjoy!
Serving Size: MAKES 2 , 8-10 INCH WRAPS
Number of Servings: 2
Recipe submitted by SparkPeople user ANEWTAE.
Nutritional Info Amount Per Serving
- Calories: 290.0
- Total Fat: 19.5 g
- Cholesterol: 14.5 mg
- Sodium: 271.6 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 10.6 g
- Protein: 14.5 g
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