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Home Recipes by Diet Vegetarian
30 30 Minutes or Less VG Vegetarian

Roasted Vegetable Wrap with Feta and Pesto

4.63
/5
30 minutes mins
6 Comments
Jump to Recipe
By: Rachel GurkPosted: 01/25/2017Updated: 06/14/2021

This post may contain affiliate links. Please read my disclosure policy.

Filling and flavorful, this roasted vegetable wrap is perfect for Meatless Monday or any day! Prep the vegetables on the weekend to make it even easier. Get the easy vegetarian recipe on RachelCooks.com!

Filling and flavorful, this roasted vegetable wrap is perfect for Meatless Monday or any day! Prep the vegetables on the weekend to make it even easier.

Filling and flavorful, this roasted vegetable wrap is perfect for Meatless Monday or any day! Prep the vegetables on the weekend to make it even easier. Get the easy vegetarian recipe on RachelCooks.com!

This post is in partnership with Flatout. Thanks for supporting Rachel Cooks by reading about brands I love and use in my home!

I’ve been trying to meal prep on the weekends. Really really trying. I try to go grocery shopping on Fridays and prep ingredients (wash herbs, greens, peel carrots, etc.) on Friday afternoons. Then on Saturdays, I attempt to knock out a couple recipes for this site. Sundays are spent finishing up any recipe deadlines after church and then also prepping food for us to eat for the week (chopping vegetables, washing fruit, boiling eggs, making skinny vegetable dip, maybe a batch of protein-packed pancakes…).

Granted, this all doesn’t always happen. In fact, it often doesn’t. That’s all in my dream world. This weekend we had to go out of town for a funeral so we were gone Friday and Saturday. Sunday we were both exhausted so I didn’t accomplish much, but I did go grocery shopping. Thankfully, the kids didn’t have school on Monday (also good since our car was getting repaired). So, since we were stuck home without a car, I took care of making the vegetable dip, chopping vegetables, making chickpea salad, and cooking split chicken breasts (I used this chicken tawook marinade). I also made a take on this breakfast casserole for Ben and me to eat for breakfast this week. He’s not a huge potato fan (sometimes, when they’re roasted and extra crispy, but sometimes not), so it might be a more-for-me type situation.  He also said there was too much sour cream in it, but there isn’t any sour cream. It’s cottage cheese.  I told him it was full of protein and low in calories, and I think maybe I’ve convinced him. I guess we’ll see tomorrow.

Filling and flavorful, this roasted vegetable wrap is perfect for Meatless Monday or any day! Prep the vegetables on the weekend to make it even easier. Get the easy vegetarian recipe on RachelCooks.com!

One thing I didn’t finish Monday that I’d still like to accomplish is roasting vegetables. I have a fridge full of vegetables: parsnips, carrots, zucchini, mushrooms, radishes, bell peppers, onions. I love making hearty bowls with grains, chicken, and roasted vegetables. I also love that I can toss the roasted vegetables on salads or use them as the filling in this delicious roasted vegetable wrap with feta and pesto. If you love roasted vegetables as much as I do, check out this list of over 40 ways to make and use them. 

Filling and flavorful, this roasted vegetable wrap is perfect for Meatless Monday or any day! Prep the vegetables on the weekend to make it even easier. Get the easy vegetarian recipe on RachelCooks.com!

I bumped up the protein of this vegetable wrap by using Flatout ProteinUP™ Carb Down® Flatbread. It’s super soft and pliable but still strong, which makes it perfect to hold all the vegetables, pesto, and feta in this wrap. Plus, it has 12 grams of protein (in the wrap alone!) and only 130 calories. It’s the perfect vessel for any healthy sandwich or wrap. I’ve been wanting to make a breakfast burrito with one of these wraps because I know it would keep me full all morning.

Flatout ProteinUP Carb Down Flatbread Photo

I’d recommend doing a big batch of roasted vegetables so that you can use them in these wraps all week, but I wrote the recipe for one serving only to keep things simple. Keep in mind that it’s super flexible and doesn’t have to be exact. You can use any vegetables you want and it doesn’t have to be exactly 1 cup — stuff as many as you can in there! I fully support that. If you want to roast a small batch of vegetables, I love using my toaster oven.

(Side note: I scoffed when Ben suggested we needed a toaster oven when we got married but ever since we got this one, I realized I can’t live without it. I use it at least three times a day and my mom bought one, too.

Looking for more healthy sandwiches and wraps? Try these:

  • Bean Sandwich with Rosemary, Apple and Parmesan
  • Copycat Starbucks Egg White Wrap with Spinach and Feta
  • Collard Wrap with Black Beans, Chicken, and Avocado
  • Quinoa Hummus Wrap
  • Ham, Egg, and Herb Wrap
  • Vegetarian Wrap with Provolone and Roasted Red Pepper Hummus

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Multiple vegetable wraps, cut to show filling.
Recipe

Get the Recipe: Easy Roasted Vegetable Wrap

4.63 from 8 votes
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
4 wraps
Print Rate Recipe
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Filling and flavorful, this easy roasted veggie wrap is loaded with oven-roasted vegetables, crumbly feta, and leafy spinach with fresh pesto mayo.

Ingredients

  • 2 portobellos, gills removed and cut into slices
  • 1 red bell pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 small zucchini, cut into spears
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 4 large wraps
  • 1/4 cup pesto (see my recipe for homemade basil pesto)
  • 1/4 cup mayonnaise
  • 1/4 cup crumbled feta cheese (I use reduced-fat)
  • A few handfuls of fresh baby spinach

Instructions

  • 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, 10-15 minutes.
  • 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.
  • Add one fourth of roasted vegetables in the middle of the wrap, top with on fourth of feta and a handful of spinach. Wrap tightly. Repeat with remaining wraps. Enjoy immediately.

Notes

  • If you choose to roast extra vegetables, roasting directions remain the same. If the pan is crowded, you may need to increase the cooking time.
  • 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. In this case, add the softer veggies only about halfway through. 

Nutrition Information

Serving: 1wrap, Calories: 334kcal, Carbohydrates: 23g, Protein: 7g, Fat: 25g, Saturated Fat: 5g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 15mg, Sodium: 716mg, Potassium: 411mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1392IU, Vitamin C: 48mg, Calcium: 131mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
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Verdict: I’m completely enamored with this wrap – it’s in my regular rotation.
Husband’s take: I haven’t shared this with Ben yet — this is one of my lunch go-to recipes.
Changes I would make: None, but don’t be afraid to try it with any of your favorite vegetables (it’s a great “clean out the fridge” type meal too).
Difficulty: Easy!

 

You can easily find Flatout Flatbread near you using FlatoutFinder.com. You can also follow along for recipe ideas on Facebook, Twitter, or their blog. Share how you’re using Flatout as part of your healthy lifestyle by using hashtag #FlatoutFresh on social media!

Disclosure: I’m excited to partner with Flatout Flatbread to bring you quick and delicious recipes like this vegetable wrap. I have been compensated for my time but all opinions are always my own. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.

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  1. Jess says

    October 3, 2022 at 9:58 pm

    5 stars
    It was amazing! Definitely going to be a weekly staple for lunches. Thank you

    Reply
    • Rachel Gurk says

      October 10, 2022 at 4:45 pm

      So glad you enjoyed it! Thanks for taking the time to leave a review!

      Reply
  2. Chrissy says

    September 17, 2017 at 1:16 pm

    Where does the mayo come in?

    Reply
    • Rachel Gurk says

      September 17, 2017 at 4:30 pm

      I had typed olive oil instead of “mayonnaise” — so sorry about that! Thanks for letting me know. You mix it with the pesto. Enjoy!

      Reply
  3. Denise says

    January 26, 2017 at 12:14 am

    sounds wonderful

    Reply
    • Rachel Gurk says

      March 22, 2017 at 6:58 am

      Thanks Denise!

      Reply

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