This roasted veggie wrap with pesto and goat cheese is the ultimate in lunchtime satisfaction! This vegetarian wrap can be prepped ahead and reheated and can also be customized to include your favorite vegetables!
Happy almost Friday my friends!
I’m somewhat back in the groove after our Costa Rica trip and if you follow me on Instagram and see my stories, you know I’m eating ALL the veggies and healthy foods all day long.
I’ve had HUGE plates of just veggies for dinner the last 3 nights and I’m not slowing down. #drankallthepinacoladas #ateallthelocalfood #resetwasneeded
And today I’m channeling my love of eating loads of veggies at lunch!
Most days, lunch is a really rushed affair.
Between my day job as a health and nutrition editor, picking up my son at preschool by 1 p.m. and trying to make and photograph recipes for this here blog while I’ve got decent natural light, things can get a little crazy.
And lunch can get pushed until 3:00, before I rush off to pick up my daughter from school.
As a result, most days I’m grabbing for leftovers or turning to a go-to lunch like a veggie burger and carrots. Lots of carrots. With extra carrots on the side. 🥕🥕🥕🥕🥕 #toomanycarrots #myhandsareorange
Once in a while though, I’ve got a little extra time — or I think ahead enough to prep ahead — and I can make something special.
Like this roasted veggie wrap with pesto and goat cheese. ❤️
We are talking layers and layers of veggie goodness. A base of creamy soft goat cheese, spiked with some bold fresh pesto and then covered in ALL the veggies.
Roasted veggies, fresh veggies. Colorful veggies, crunchy veggies. Veggies upon veggies upon veggies.
Please excuse my drool…
But really, if you are a veggie freak like me, you need this wrap in your life. And you can prep it ahead and take it with you if you are on the go or in an office. 👍
Notes on making a roasted veggie wrap:
- The veggies below are my basic go-to choices, but you can certainly switch this up and use your favorites. Just be sure to slice or chop them to about the same time so they all roast in the oven in the same amount of time.
- If you are prepping this ahead, I’d suggest cooling the zucchini slices on paper towels. They are very watery and you don’t want everything getting soggy.
- I love the goat cheese and spinach combo for my spreads, but you could substitute your favorite sandwich spreads – mustard, mayonnaise, etc. – and use your favorite cheese. Feta cheese would be great here, too.
- To make this super veggie-stuffed, I like adding some fresh veggies. Spinach is a must on the base for me but I also love this with cherry tomatoes and shredded carrots. Because carrots. Broccoli slaw or bean sprouts would be great too. A little crunch goes a long way!
- The recipe below makes 2-3 wraps, depending on the size of wrap you choose and how full you stuff it.
And either a store-bought or a homemade basil pesto are great for this, whatever you have.
As for serving this, I always eat it warm when I first make it. Irresistible!
However, I’ve also eaten this as a cold wrap with the leftovers and that was yummy.
You can also make the entire wrap and then microwave it for 30-45 seconds to warm it up if you are prepping these ahead for a healthy lunch.
Or if you roasted the veggies ahead, you can warm up just the veggies in the microwave (or a toaster oven) if you want those warm before you assemble your wrap.
I’ve also wanted to try warming up an extra or leftover wrap in a pan by searing it on both sides to get a slight crust on the exterior. Doesn’t that seem like a good idea?!
If you need a new healthy, delicious and super satisfying lunch, I hope you give this roasted veggie sandwich wrap a try! It always hits the spot for me!
Have a wonderful weekend!
P.S. Love veggie-filled lunches like I do? Here’s a few others to try:
- Tuna spinach salad (Family Food on the Table)
- Veggie burger wraps (Aggie’s Kitchen)
- Quinoa hummus wrap (Rachel Cooks)
- Taco-flavored vegetarian power bowl (Family Food on the Table)
- Smashed edamame salad (Family Food on the Table)
For the roasted veggies:
- 1 medium zucchini, sliced lengthwise into long strips about 1/4-inch wide
- 1 red bell pepper, sliced in 1/4-inch pieces
- 5-6 large button mushrooms, sliced into 1/2-inch slices
- 1/2 medium red onion, cut into 1/4-inch slices
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the wraps:
- 2-3 (8- or 10-inch) whole wheat wraps (see notes)
- 1/4 cup goat cheese
- 1/4 cup pesto, homemade or store-bought
- 2 small handfuls of baby spinach
Optional extra veggies:
- Halved cherry tomatoes (or sliced tomato), shredded carrots, broccoli slaw, bean sprouts, etc.
- Preheat the oven to 400.
- Lay all of your sliced veggies out on a baking pan and season with olive oil, salt and pepper.
- Roast at 400 for 20 minutes, or until slightly browned and tender.
- In the meantime, prepare the wraps. Spread 2 tablespoons of goat cheese on each whole wheat wrap and top with 2 tablespoons pesto.
- Place a layer of spinach on each wrap and then top with the roasted veggies. Add any additional fresh veggies, roll up and enjoy!
The recipe makes 2-3 wraps, depending on the size of wrap you choose and how full you stuff it.
You can switch up the veggies and use your favorites. Just be sure to slice or chop them to about the same time so they all roast in the oven in the same amount of time.
If you are prepping this ahead, I’d suggest cooling the zucchini slices on paper towels. They are very watery and you don’t want everything getting soggy.
I’ve eaten this as a cold wrap with the leftovers and that was yummy. You can also make the entire wrap ahead of time and then microwave it for 30-45 seconds to warm it up. Or just roast the veggies ahead of time and warm them up in the microwave (or a toaster oven) and then assemble your wrap.
Amount Per Serving: Calories: 750Total Fat: 54gSaturated Fat: 13gCholesterol: 20mgSodium: 1189mgFiber: 9gSugar: 8gProtein: 22g