Roasted Vegetable Wraps With Creamy Rosemary Spread

Roasted Vegetable Wraps With Creamy Rosemary Spread

Servings: 4

Heart Smart Lactose Intolerant Vegetarian
Recipe Directions
Nutrition Information


  • 1 small eggplant, cut into 1-inch cubes
  • ½ bunch asparagus, cut into 2-inch pieces
  • 1 red onion, sliced
  • 1 cup sliced mushrooms
  • 1 red bell pepper, chopped
  • 2 tbsp coconut oil or olive oil
  • ¼ cup pitted kalamata olives
  • ½ cup canned cannellini beans, drained
  • 2 garlic cloves, minced
  • 1 tsp finely chopped fresh rosemary
  • ½ lemon, juiced
  • ¼ cup GO Veggie! Dairy Free Classic Plain Cream Cheese
  • 4 spinach wraps
  • 1 cup cooked quinoa


Heat your oven to 425ºF.

Spread the eggplant, asparagus, onion, mushrooms and pepper on a baking sheet in a single layer; drizzle with coconut oil and season with salt and pepper. Roast for 20 minutes. Stir in the olives.

While the vegetables roast, make the spread: Add the beans, garlic, and rosemary to a food processor; process 10-15 seconds, or until smooth. Stir in the cream cheese and lemon juice.

To assembly the sandwiches, spread the center of each wrap with 2 tablespoons of rosemary spread. Top with ¼ cup cooked quinoa and 1 cup roasted vegetables. Fold the ends of the wrap over the filling, then roll it up like a burrito.

Wraps can be served immediately or can be made ahead and served chilled.

Recipe by Lauren Keating, Healthy.Delicious.

Nutrition Facts

Serving Size
Servings 4

Amount Per Serving % DV**
Calories 540  
Total Carbohydrates 75 %
Dietary Fiber 13.5 %
Protein 17.5  
Vitamins & Minerals % DV**

** Percent Daily Values (DV) are based on a 2,000 calorie diet.