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Roasted-Vegetable Wraps




Source of Recipe


Meghan Pembleton


List of Ingredients




6 asparagus spears
6 large button mushrooms
1 small (about 4 ounces) zucchini
1 small to medium (about 4 ounces) bell pepper
1 tablespoon olive oil
Salt and pepper to taste
2 large whole-wheat tortillas
1/4 cup Neufchatel cheese (aka "1/3 less fat than cream cheese")

Recipe



Heat oven to 400 degrees. Cut vegetables in 1/2- to 1-inch pieces. Toss with oil and season with salt and pepper. Spread vegetables on an ungreased baking sheet. Roast until tender, about 15 minutes. Spread tortillas with cheese. Scatter vegetables across cheese. Tightly roll tortillas, pushing vegetables back in if they fall out the ends. Secure with three or four toothpicks. For a chilled sandwich, wrap in plastic and refrigerate 30 minutes up to overnight. Otherwise, serve immediately. Slice the wrap between the toothpicks to serve.

Active time: 10 minutes
Total time: 25 minutes
Servings: 2

Approximate values per serving: 388 calories, 20 g fat, 20 g cholesterol, 13 g protein, 39 g carbohydrates, 7 g fiber, 1,091 mg sodium, 46 percent calories from fat.