Roasted Vegetable Wrap

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

4 cups sliced yellow squash (about 3 medium)

3 cups (1-inch) sliced asparagus (about 1 pound)

1 1/3 cups vertically sliced red onion (about 1 small)

olive oil-flavored cooking spray

1/4 teaspoon salt

1/4 teaspoon pepper

1 (15.5-ounce) can cannellini beans or other white beans, undrained

1 tablespoon red wine vinegar

2 tablespoons sun-dried tomato sprinkles

1/2 teaspoon dried oregano

6 (8-inch) flour tortillas

3/4 cup (3 ounces) crumbled feta cheese

Directions:

1. Preheat oven to 500°.
2. Place first 3 ingredients on a jelly-roll pan coated with cooking spray. Lightly coat vegetables with cooking spray, and sprinkle with salt and pepper. Bake at 500° for 12 minutes. Drain vegetables in a colander to remove excess moisture; set aside.
3. Drain beans, reserving 2 tablespoons liquid. Place beans, reserved 2 tablespoons liquid, and vinegar in a food processor; process until smooth. Stir in tomato sprinkles and oregano.
4. Warm tortillas according to package directions. Spread about 1/4 cup bean mixture over each tortilla, leaving a 1/4- inch margin around edge of tortillas. Divide vegetables evenly down the center of each tortilla, and sprinkle evenly with feta cheese; roll up. Wrap bottom of rolled sandwiches in wax paper or parchment paper to secure.

By RecipeOfHealth.com