Roasted Veggie Wrap

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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.  :)

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Roasted Veggie Wrap

  • Prep Time: 7 minutes
  • Cook Time: 20 minutes
  • Total Time: 27 minutes
  • Yield: 4 wraps 1x

Description

You will love this Roasted Veggie Wrap Recipe! Delicious!


Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.

Notes

Recipe adapted from Aggie’s Kitchen

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Recipe rating

5 comments on “Roasted Veggie Wrap”

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

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

  3. 4 stars
    Loved the recipe! I ended up taking the mushrooms and switching it with tomatoes. I did end up using mozzarella. I wish I wouldn’t have made them the night before, they ended up being soggy. They were a big hit! Also, I used a veggie wrap and it was so delicious! This could be a nice veggie mix at the dinner table with brown rice.

  4. Great recipe! I use smoked Gouda cheese and pop the wraps in the oven to serve hot and gooey. Delish!

  5. This is a big hit! I switch mine but my adding some salmon and removing the cheese and adding a little spicy brown mustard.