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Healthy Recipes · Tacos and wraps

Roasted Vegetable & White Bean Wraps

Serves 2 · About 45 minutes

Roasted zucchini, peppers, mushrooms and onions with lemon-herb white beans, spinach and balsamic.

Roasted Vegetable & White Bean Wraps

Roasted Vegetables

  • 1 small zucchini, cut into bite-size pieces
  • ½ red or yellow bell pepper, chopped
  • 4 ounces mushrooms, quartered
  • ½ small red onion, cut into wedges
  • 2 teaspoons olive oil HA
  • ½ teaspoon Italian seasoning
  • Black pepper and a small pinch of salt

Lemon-Herb White Beans

  • 1 cup no-salt-added cannellini beans, rinsed and drained HA
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil HA
  • 1 small garlic clove, finely grated
  • 1 tablespoon chopped parsley or basil
  • Black pepper, to taste

For the Wraps

  • 2 large whole-grain tortillas HA
  • 1 packed cup baby spinach
  • 2 teaspoons balsamic vinegar or glaze HA

Directions

  1. Roast. Heat the oven to 425°F. Toss the zucchini, pepper, mushrooms and onion with 2 teaspoons oil, Italian seasoning, pepper and salt. Roast on a parchment-lined pan for 25–30 minutes, turning after 15 minutes.
  2. Mash the beans. Mash about three-quarters of the beans with lemon juice, 1 teaspoon oil, garlic, herbs and pepper. Fold in the remaining whole beans.
  3. Warm the tortillas. Warm the tortillas briefly until flexible.
  4. Assemble. Spread each tortilla with half the bean mixture. Add spinach and roasted vegetables, then drizzle lightly with balsamic.
  5. Roll. Fold in both sides, roll tightly and cut diagonally. Serve warm or at room temperature.
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A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.