French · Lunch
Roasted Vegetable Wrap (Dairy-Free)
A dairy-free wrap on a soft flour tortilla, filled with oven-roasted zucchini, bell pepper, eggplant and red onion tossed in olive oil and herbes de Provence, layered with dairy-free herbed cashew spread, baby arugula and balsamic vinegar. Rustic French bistro flavours, no dairy.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
428Calories
8.4gProtein
22.9gFat
48.6gCarbs
11.2gSugar
8.9gFiber
1015mgSodium
0mgChol
4.3gSat Fat
720mgPotassium
90mgCalcium
3.4mgIron
0mcgVitamin B12
62mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Heat oven to 425°F (220°C). Toss zucchini, bell pepper, eggplant and red onion with olive oil, herbes de Provence, salt and black pepper until coated.
2
Roast
Roast vegetables on the top rack for 20–25 minutes at 425°F, stirring halfway through, until edges brown and eggplant is tender.
3
Rest
Let roasted vegetables cool on the tray for 5 minutes until warm, preventing the wrap from becoming soggy.
4
Build
Lay tortilla flat, spread cashew spread across the center, scatter arugula, add roasted vegetables in a line, drizzle with balsamic vinegar, fold sides and roll tightly.
5
Plate
Slice wrap diagonally in half and plate cut-side up so filling is visible.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz180g zucchini
- 5.6 oz160g bell pepper
- 3.6 oz100g eggplant
- 2 oz56g red onion
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp dried herbes de Provence
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 210-inch/25cm flour tortilla
- 2.8 oz80g dairy-free cashew spread
- 22 small handful (30g) baby arugula
- 2 tsp2 tsp balsamic vinegar
