Roasted Veggie Wrap

November 12, 2009 by Ali

I have three words for you today. Read very, very carefully. You won’t want to miss them.

Smoked. Swiss. Cheese.

Oh my goodness!!! Up until this week, I had no idea of the deliciousness they represent. I’ve long been a fan of smokey cheeses, but somehow had never had the fortune to run across smoked swiss. But thanks to my lovely friend at the deli, who always has new cheese samples for me to try each time I visit (yay!), I finally had my first taste of it this week. Suffice it to say, only about half of the slices I bought made it all the way home. :) Delicious!!!

I did manage a to show a little restraint, though, and save the rest for this yummy roasted veggie wrap which is the feature for day four of Cheap Eats Week. While it may be inexpensive, this little wrap is absolutely packed with great flavor! The combination of the smokey cheese, paired with the balsamic-garlic roasted veggies (especially the portabello!) was absolutely amazing. And, the entire prep time was less than 5 minutes. Pretty sure I counted the minutes at work until lunchtime rolled around for this one. :)

Roasted Veggie Wrap

Prep Time: 7 minutes

Cook Time: 20 minutes

Total Time: 27 minutes

Yield: 4 wraps

Ingredients

  • whole-wheat tortillas
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 large portabello mushroom, or baby portabellas (about 8 oz.)
  • 1 yellow onion
  • 2 cloves garlic, minced (about 1 tsp.)
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. olive oil
  • favorite cheese (3 cheers for smoked swiss!)
  • salt 'n pepper

Method

Preheat oven to 400 F degrees. In a large bowl, toss mushrooms, peppers, onions and garlic with olive oil and balsalmic vinegar. Spread on baking sheet, and sprinkle with salt and pepper. Then place in oven and bake for approximately 20 minutes or until vegetables are softening and starting to brown.

On a separate surface, place cheese in center of tortilla. Spoon roasted vegetables in center of wrap and on the cheese. Tuck both sides in and roll wrap like a big cigar. Serve whole, or cut in the center on a diagonal.

Recipe adapted from Aggie's Kitchen

(c) 2013 Gimme Some Oven. All rights reserved.

Ali’s Tip:

In addition to veggies and cheese, feel free to also add in some pesto, hummus, or fresh salsa to the mix!

filed in Entrees, Veggies

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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2 thoughts on “Roasted Veggie Wrap

  1. Just had this! So yummy :) Especially with melted cheese throughout it!

    - Nicole

  2. Oh your wrap looks delish! Will have to try it with the smoked swiss cheese…I’ve never had that before!

    - Aggie