Roasted Vegetable Wrap with White Bean Spread

Roasted Vegetable Wrap with White Bean Spread

Roasted Vegetable Wrap with White Bean Spread Recipes

Roasted Veggie Wrap with an easy, protein-packed white bean garlic spread. Just use your own favorite roasted veggies!

Cuisine : Gluten-Free Option, Vegan,
Recipe Yields : 4 large wraps
Prep time : 25 minutes
Cook time : 25 minutes
Keywords : ,


  • 2 bell peppers
  • 1 onion
  • 8 oz. mushrooms (sliced)
  • 8 oz. asparagus
  • 1 cup cherry tomatoes
  • Fresh baby spinach
  • Olive oil (omit for oil-free)
  • Salt to taste
  • 4 large tortillas (or other wrap of choice)
  • 15 oz. can cannellini beans (rinsed and drained)
  • 2 cloves garlic
  • 2/3 cup water
  • Optional: fresh lemon juice, herbs


  1. Preheat oven to 425.
  2. Prepare the veggies: slice the bell pepper and onion into strips. Remove woody ends from asparagus and cut in 1" pieces.
  3. Toss bell pepper, onion, asparagus, mushrooms, and tomato in olive oil (omit for oil-free) and salt.
  4. Line a baking sheet with parchment paper and spread out veggies in a single layer. (I often use 2 pans to give enough space).
  5. Roast for about 25 minutes, stirring halfway through.
  6. While the vegetables are roasting, make the bean spread: mince garlic. In a skillet over medium heat, add a drizzle of olive oil (or veggie broth/water) and garlic. Saute about 1 minute. Add the beans and carefully mash with a potato masher.
  7. Add 2/3 cup water and let cook about 8 minutes or until thickened, stirring often. Add any optional herbs or lemon juice.
  8. Assemble wraps: smear the warm bean spread along center line of tortilla, top with a generous amount of roasted veggies, and fresh spinach. Tuck in the end, and tightly roll up.

Rated : 5 from 9 votes
For more details about this recipe, please read the original post 


Leave a Reply

Your email address will not be published. Required fields are marked *