1tablespooncrumbled feta cheese (I use reduced-fat)
Handful of fresh baby spinach
Preheat oven to 425°F. Toss vegetables (see note) on small sheet pan with olive oil, salt and pepper. Roast for 10 minutes, stir, and continue roasting until browned and tender, about 10 minutes.
Meanwhile in a small bowl, mix pesto with mayonnaise until combined. Spread evenly onto Flatout ProteinUp Carb Down wrap, leaving about a 1-inch border around the edges of wrap.
Add roasted vegetables in the middle of the wrap, top with feta and spinach. Wrap tightly. Enjoy immediately.
I used a mix of carrots, red onion, red bell peppers, zucchini, portobello mushrooms, and asparagus. If you use carrots (or any other root vegetable or squash), they’ll take about 20 minutes to roast (make sure to cut them small). I also like to roast onions for about 20 minutes. If you have softer vegetables (asparagus, zucchini, mushrooms), add them halfway through the cooking time as they’ll only take about 10 minutes.If you choose to roast extra vegetables, roasting directions remain the same. If the pan is crowded, you may need to increase cooking time.