Roasted Vegetable Wraps

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 305.0
  • Total Fat: 10.3 g
  • Cholesterol: 8.8 mg
  • Sodium: 633.9 mg
  • Total Carbs: 44.1 g
  • Dietary Fiber: 5.6 g
  • Protein: 11.7 g

View full nutritional breakdown of Roasted Vegetable Wraps calories by ingredient
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This was take out of the eat great lose weight cook book This was take out of the eat great lose weight cook book
Number of Servings: 6


    4 portobello mushrooms sliced 1/4" thick; 2 red bell peppers, cut into 1/4" strips; 2 small zucchini, sliced 1/4" thick; 2 small yellow squash sliced 1/4" thick; 2 carrots sliced 1/4" thick; 2 tbl olive oil; 2 tbl balsamic vinegar; 1/2 c dry-pack sun-dried tomatoes; 1 c fat-free plain yogurt; 2 cloves garlic, minced; 1 tsp ground black pepper; 6 flour tortillas (8" diameter); 1/2 c
    chopped fresh basil


Makes 6 servings; Preheat over to 400F
In a large roasting pan, combine mushrooms, bell peppers, zucchini, yellow squash, carrots, oil, and vinegar. Toss to coat. Bake, stirring occasionally, 20 to 30 mins. or until vegetables are tender and browned.

Meanwhile, soak tomatoes in hot water 10 minutes, or until soft, Drain and finely chop.

In a medium bowl, combine tomatoes, yogurt, ricotta, garlic and black pepper.

Warm tortillas, and Spread one-sixth of yogurt mixture onto a flour tortilla. Spoon one-sixth of vegetabel mixture along the center of tortillas. Sprinkle vegetables with some basil Fold like an envelope to form a closed package. Cut in half on the diagonal, Repeat with remaining ingredients.

Number of Servings: 6

Recipe submitted by SparkPeople user IMADITZ1.

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