Filling and flavorful, this low-carb roasted vegetable wrap is fully loaded with tender-crisp oven-roasted vegetables, plus crumbly feta, leafy spinach, and zesty pesto mayo.
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.
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.
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.
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Notes
If you choose to roast extra vegetables, roasting instructions 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. Add the softer veggies about halfway through.
If desired, toast the wrap in a skillet or panini press.