French · Lunch
Roasted Vegetable Wrap (GLP-1)
Roasted bell pepper, zucchini and onion folded into a whole-wheat wrap with warm white beans, chickpea hummus, feta and arugula. Roasting concentrates vegetable sweetness while beans and hummus provide protein and fibre, creating a light, satisfying wrap.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
418Calories
36.8gProtein
13.6gFat
52.1gCarbs
9.1gSugar
13.2gFiber
870mgSodium
30mgChol
4.9gSat Fat
980mgPotassium
340mgCalcium
4.6mgIron
0.5mcgVitamin B12
95mgVitamin C
vegetarian
gluten-free-adaptable
protein-rich
low-calorie
low-cholesterol
high-fiber
glp-1
Instructions
1
Prep
Heat oven to 425F (220C). Toss bell pepper, zucchini, red onion, garlic, oregano, salt and pepper with olive oil on a baking sheet.
2
Roast
Roast vegetables at 425F for 18-20 minutes, turning once, until edges char and zucchini is tender when pierced.
3
Warm
Warm cannellini beans in a small saucepan over medium-low heat for 2-3 minutes until heated through.
4
Plate
Lay tortilla flat, spread hummus down center, scatter arugula, roasted vegetables, beans and feta in a line, drizzle lemon juice, fold sides and roll tightly, then slice diagonally and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g bell pepper
- 4.2 oz120g zucchini
- 2.8 oz80g red onion
- 7 oz100g, about 2/3 cup cooked cannellini beans
- 22 whole-wheat tortilla wrap (64g)
- 4 tbsp60g chickpea hummus
- 2 oz56g feta cheese
- 22 small handful (40g) arugula
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp lemon juice
- 1/2 tsp1/2 tsp dried oregano
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 4 cloves4 cloves garlic
