Roasted Vegetable Wrap

Recipe by Cook's Hideout

Blogging Marathon# 50: Week 1/ Day 3 Theme: American Sandwiches Dish: Roasted Vegetable Sandwich Wrap For the last day of this week's 'American Sandwiches' theme, I have a quick and easy Roasted Veggie Sandwich wrap. Wraps are less messy and very convenient to pack for lunches. Absolutely anything can go into a wrap, like these sandwich wraps I made for a picnic.

Ingredients

• 2 tortillas ((I used spinach tortillas, whole-grain or whole-wheat would be great too))
• 12 ~ 14 Asparagus (Thin)
• 1 red pepper (- medium, thinly sliced)
• 1¼ zucchini Yellow Squash (" or - medium, cut into thick rounds)
• to taste Salt Pepper (&)
• 2 tbsp cilantro (- , chopped (use basil if you don't like the taste of cilantro))
• 1 red onion (- small, thinly sliced (optional))
• 1 cup spinach (Baby (or baby arugula))
• 2 , optional Provolone cheese (slices)
• cup almond meal ((Cannellini beans))
• cup almond meal (or other)
• 1 clove garlic (- , finely minced)
• to taste Salt Pepper (&)

Method

1. Preheat the broiler to 'High'. Line a large baking sheet with foil.
2. Toss the veggies on the baking sheet along with 1tbsp of olive oil, salt and pepper. Feel free to add some dried herbs too, if you want. Broil the veggies 5~8 minutes per side, turning once.
3. In the meantime, mash the beans, garlic, chili sauce, salt & pepper in a small bowl until smooth.
4. Spread half the bean mixture over each tortilla. Top each with half of the cilantro, baby spinach, onion slices and ½cup of the roasted veggies. Fold the bottom third of the tortilla over the vegetables and roll up tightly, tucking in the sides as you go. Cut the wraps in half on diagonal. Serve immediately or wrap in foil or wax paper and chill until ready to eat.

View the recipe instructions at Cook's Hideout