Roasted Vegetable Wraps with Goat Cheese and Baby Spinach
Marinating and roasting the vegetables gives them a lot of flavor without adding much fat. Spreading a little goat cheese on the wraps gives them a tangy flare, but you can use mozzarella or feta cheese if you prefer. If you have picky eaters, try rolling one of each vegetable and a little cheese inside their wrap, and if they don’t like it this time, you can easily remove the vegetables and let them eat the tortilla with the cheese.
- 4 portobello mushroom caps sliced
- 1 red onion halved and sliced
- 2 red bell peppers sliced
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
- 3 cloves garlic minced, about 1 1/2 tsp.
- 1 tsp. dried thyme
- 1/4 tsp. black pepper
- 6 large (burrito size) whole wheat or white flour tortillas (use wheat/gluten-free, if needed)
- 6 Tbsp. goat cheese about 2 oz.
- 2 cups baby spinach
- Preheat the oven to 425 degrees. Put the mushrooms, onions, and bell peppers in a 9 x 13-inch baking dish with sides. Marinate the vegetables for at least 10 minutes or up to 24 hours, if time allows.
- In a large measuring cup, whisk together the oil, vinegar, soy sauce, garlic, thyme, and pepper. Pour it over the vegetables, toss them with tongs or your hands to coat them with the marinade.
- Roast the vegetables, covered with foil, for 15 minutes. Remove the foil, toss the vegetables and roast for 15 more minutes, uncovered, until the peppers are tender (they’ll take the longest).
- Using tongs or a slotted spoon, transfer the vegetables to a serving bowl, discarding the juices.
- Warm the tortillas in the microwave or in a skillet until soft and tender. Spread 1 Tbsp. of cheese in the middle of each tortilla, top it with a scoop of the vegetables and a handful of baby spinach, fold up the bottom of the tortilla and roll tightly. Serve immediately.
Slow Cooker Directions
- Combine all ingredients except the tortillas, cheese, and spinach in the slow cooker and cook on low for 4 - 5 hours or on high for 2 - 2 1/2 hours. Remove with slotted spoon and serve as above. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Slice the mushrooms, onion, and bell peppers, peel the garlic, make the marinade and marinate the vegetables, roast and refrigerate the vegetables. Scramble Flavor Booster: Add 1/2 tsp. fresh or dried rosemary to the marinade. Add hot pepper sauce, such as Tabasco or sriracha, to the wrap. Tip: Are you a big fan of portobello mushrooms? They can be used as an unconventional but healthy foundation for many meals or snacks. Try topping a portobello mushroom cap with tomato sauce, Italian seasoning, and mozzarella cheese and you have a quick and healthy pizza. You can also slice and marinate portobello mushrooms and use them as a meatless filling for fajitas like in this Scramble recipe. Nutritional Information Per Serving (% based upon daily values): Calories 180, Total Fat: 4g, 5.5%; Saturated Fat: 1g, 6%; Cholesterol: 9mg, 3%; Sodium: 355mg, 15%; Total Carbohydrate: 32g, 10.5%; Dietary Fiber: 6g, 24%; Sugar: 6g; Protein: 8g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Tried this recipe?Let us know how it was!