Roasted Vegetable Wrap

At a glance

What stands out: Filling and flavorful, this low-carb roasted vegetable wrap is fully loaded with tender oven-roasted vegetables, plus crumbly feta, leafy spinach, and zesty pesto mayo. The wraps can be prepped ahead, too.
How long it takes: 30 minutes to roast the veggies and roll the wraps
Equipment you’ll need: baking sheet, oven for roasting
Servings: 4

Straightforward Roasted Veggie Wrap

We love weekly meal planning on weekends. We'll swing by the grocery stores on Fridays and then spend parts of the weekend prepping and portioning our ingredients. We'll roast zucchini, mushrooms, bell peppers, and onions on Sunday afternoon, so they’re ready for quinoa bowls, salads, or to use as a filling in this rich roasted vegetable wrap with feta and pesto.

This is a standby veggie wrap recipe! The ingredients are simple, yet the flavors are second to none. This vegetarian wrap is full of tender roasted vegetables with the most satisfying balance of textures in every bite.

Why we Love this Wrap

Vegetarian. Meatless Mondays have never been tastier. This wrap is loaded with tender-roasted vegetables, pesto, and feta for a pop of salty flavor.

Customizable. Don’t be afraid to make this recipe with any of your favorite vegetables. This wrap is a great “clean out the fridge” type of meal.

Dianne Said:

“we made this vegetable wrap this past weekend when our daughter (a vegan) came to town for a couple days… It was good and we both loved it. This is such a straightforward recipe to make. We highly recommend it.”

See More Reader Reviews

What goes in

Let’s have a speedy look at the ingredients you’ll need to make the ultimate roasted vegetable wrap. Make sure to refer to the recipe card for the full amounts and details.

• Veggies: We make this veggie wrap with roasted zucchini, bell peppers, onions, and meaty portobello mushrooms. This wrap is one of our favorite summer recipes to make when fresh zucchini is in season. The veggies are seasoned simply with salt and pepper and tossed in olive oil to roast.
• Wraps: There are so many types of wraps to choose from! A whole wheat tortilla is reliable, too.
• Pesto: We use our from-scratch basil pesto recipe. It’s surprisingly straightforward and the freshness is hard to beat. Of course, you can use your favorite jarred pesto from the store, too. The pesto is combined with mayonnaise to make a straightforward spread.
• Feta Cheese: Really, any type of cheese can be used.
• Baby Spinach: Spinach is rich in protein and vitamins, so we like to throw it in as a bonus. Another leafy green, like lettuce or kale, also adds nice texture.

What Kind of Bread Is Best for Wraps?

Traditionally, wraps are made with flour tortillas or whole wheat tortillas. Other popular flatbreads are pita bread and naan bread.

If you buy wraps that are labeled as wraps, they may be more soft and pliable. If you find your tortilla isn’t soft and is cracking when you roll it, try wrapping it in a paper towel and microwaving for 10 to 15 seconds to soften it

How it comes together

Set your oven to preheat to 425ºF while you rinse and then chop up your veggies. Here’s how to roast vegetables and assemble them into a wrap:

Season and roast the vegetables. First, toss your veggies with olive oil, salt, and pepper, and then spread them out evenly on a sheet pan. Roast for 15 minutes, stir, then continue to roast for another 10 to 15 minutes longer, until browned and tender.

Prepare the pesto mayo. Whisk together your pesto and mayonnaise, then spread a dollop evenly over each wrap. Leave an inch or so border at the edges.

Assemble. When your vegetables are roasted, divide them evenly between your four wraps. Top your veggies with feta, followed by a few leaves of spinach. Roll, and dig in!

Tips for Rolling a Wrap

We share detailed tricks for rolling the reliable wrap in our turkey wrap recipe also, but here’s a speedy rundown of how to roll a veggie wrap so that it’s easier to eat:

• Fold in the sides of the wrap first, then roll the bottom of the wrap over the sides, and keep rolling.
• Use a toothpick. Stick a toothpick into your rolled wrap to help hold it together.
• Don’t overfill. Even the strongest wraps have their limits. Try not to fill more than a third of your wrap (you can always make two!).

How Long Should we Roast Our Veggies?

As mentioned, you can stuff this wrap with any vegetables you’d like. Keep in mind that roasting times may vary depending on the veggies.

• Adjust the roasting time to the type of vegetable. If you use softer vegetables (ie. asparagus, zucchini, mushrooms), add them halfway through the cooking time as they’ll only take about 10 minutes.
• Double the veggies. If you choose to roast extra vegetables so you have some to use later, the roasting instructions remain the same; however, if the pan is crowded, you may need to increase the cooking time.
• Use your air fryer to quickly roast vegetables. We're finding that our air fryer does an excellent job roasting vegetables. It’s a real timesaver (and energy saver, too) because you don’t have to spend extra time preheating an oven. The vegetables are ready to eat in no time!

Small Batch Roasted Vegetables

If we're making a single wrap, we'll roast a small batch of vegetables using our toaster oven. We scoffed when Ben suggested we needed a toaster oven, but we've realized we can’t live without it. We use it at least three times a day.

Buy on Amazon

Straightforward Recipe Variations

We make this veggie wrap with a mix of roasted bell peppers, mushrooms, zucchini, and onion, but you can change this recipe with any vegetables you want. Roasted broccoli and cauliflower are great!

• Toasted/Grilled: Warm up your wrap by lightly toasting it in a dry pan on the stovetop, or use a panini press if you have one.
• Protein: You can easily make this into a turkey or chicken wrap by adding leftover chopped chicken breast, turkey breast, or slices of deli meat. Smoked chicken or turkey slices are rich. We like to make sheet pan eggs to add to the wrap, too.
• Hummus: Another way to add protein is to substitute hummus for the pesto mayo. Edamame dip or black bean dip can be used as spreads, too.
• Root Vegetables: Change up the vegetables you use depending on what’s in season. For a fall variation, try roasted root vegetables like carrots, turnips, radishes, beets, and sweet potatoes. We like to dress a fall wrap with garlic mayonnaise (made with roasted garlic) and caramelized onions. Be sure to dice them finely before you roast them so they fit into the wrap.
• Balsamic Roasted: Toss your vegetables in olive oil, salt, and pepper, with a splash of balsamic vinegar for flavorful balsamic roasted veggies.
• Cheese: Swap out feta cheese for shredded cheddar or pepper Jack, cottage cheese, ricotta cheese, goat cheese, or brie.
• Vegan: If you’d like to make this a vegan wrap, feel free to omit the feta and mayonnaise and use a vegan tortilla or flatbread. You can also swap out the mayo for hummus (see above), or use your preferred brand of vegan mayo.
• Seasoning: In addition to salt and pepper, amp up the flavors of your vegetables with all-purpose seasoning, or for a spicy kick, try from-scratch Cajun seasoning.

What Goes With Vegetable Wraps?

These wholesome roasted vegetable wraps are one of our favorite light meals, and they make a standby speedy, lighter lunch or straightforward dinner. Keep it vegetarian and serve a roasted veggie wrap with creamy tomato soup or kabocha squash soup, or a side of salad. We love this arugula salad or our Mediterranean green bean salad.

For a heartier meal, we love our wraps paired with French onion soup or bean and bacon soup.

If you’re craving something salty, try the wraps with air fryer zucchini chips, air fryer French fries, or baked tortilla chips.

Can we Prepare These Wraps In Advance?

Yes! We love roasting a big batch of vegetables to use in wraps all week long. You can roast the veggies up to 3 to 4 days in advance and store them in an airtight container, and mix up the pesto mayo to store in a jar or covered container.

Alternatively, you can assemble the wraps in advance, although they do get slightly soggy. Wrap the rolled wraps tightly in plastic wrap or parchment paper to keep in the fridge for straightforward grab-and-go lunches.

Lighter Sandwich Ideas

• Yield: 4
• Prep: 10 minutes
• Cook: 20 minutes
• Total: 30 minutes

Ingredients

• 2 portobello mushrooms, gills removed and cut into slices
• 1 red bell pepper, thinly sliced
• ½ red onion, thinly sliced
• 1 small zucchini, cut into thin spears
• 1 tablespoon olive oil
• ¼ teaspoon kosher salt, or to taste
• ¼ teaspoon coarse ground black pepper, or to taste
• ¼ cup pesto (see our recipe for homemade basil pesto )
• ¼ cup mayonnaise
• 4 large wraps
• ¼ cup crumbled feta cheese (we use reduced-fat)
• a few handfuls of fresh baby spinach

Method

1. Preheat oven to 425°F. Toss vegetables on a sheet pan with olive oil, salt and pepper. Roast for 15 minutes, stir, and continue roasting until browned and tender, 10 to 15 minutes.
2. Meanwhile in a small bowl, mix pesto with mayonnaise until combined. Spread evenly onto wrap, leaving about a 1-inch border around the edges of wrap.
3. Arrange one fourth of the roasted vegetables in the middle of each wrap, top with one fourth of the feta cheese, and a handful of spinach. Wrap tightly. Repeat with remaining wraps. Enjoy immediately.

Notes

Wraps: There are many types of wraps available. Large whole wheat tortillas work well, as does flatbread and pita bread. You can also look for high-protein or low-carb wraps.

Roasted vegetables: Try to use a combination of vegetables with similar cooking times. If you roast a combination of softer vegetables (ie. zucchini, mushrooms, etc.) with root vegetables (ie. carrots, sweet potatoes, etc.), you’ll need to adjust the roasting times. Add the softer veggies about halfway through.

Make ahead: Feel free to roast extra vegetables on the pan so you have plenty to use for later meals. The roasting instructions remain the same; however, if the pan is crowded, you may need to increase the cooking time by a few minutes.

Warm wrap: If desired, toast the wrap in a skillet or panini press.

Variations: Feel free to use a different type of cheese or spread. Hummus is reliable in this wrap, too.