Roasted Vegetable Wrap

Easy Roasted Veggie Wrap

I love weekly meal planning on weekends. I’ll swing by the grocery stores on Fridays and then spend parts of the weekend prepping and portioning my ingredients. I’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 delicious roasted vegetable wrap with feta and pesto.

This is the best 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 I 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.

Ingredient Notes

Let’s have a quick 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: I make this veggie wrap with roasted zucchini, bell peppers, onions, and meaty portobello mushrooms. This wrap is one of my 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 perfect, too.
• Pesto: I use my homemade basil pesto recipe. It’s surprisingly easy 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 an easy spread.
• Feta Cheese: Really, any type of cheese can be used.
• Baby Spinach: Spinach is rich in protein and vitamins, so I like to throw it in as a bonus. Another leafy green, like lettuce or kale, also adds nice texture.

How to Make a Roasted Vegetable Wrap

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!

How Long Should I Roast My 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. I’m finding that my 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!

Easy Recipe Variations

I 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 delicious. I 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. I 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 homemade Cajun seasoning. 

What Goes With Vegetable Wraps?

These wholesome roasted vegetable wraps are one of my favorite light meals, and they make the best quick, healthy lunch or easy dinner. Keep it vegetarian and serve a roasted veggie wrap with creamy tomato soup or kabocha squash soup, or a side of salad. I love this arugula salad or my 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 I Prepare These Wraps In Advance?

Yes! I 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 easy grab-and-go lunches.