Balsamic Roasted Veggie Wraps

These veggie wraps are a staple in our house. Every time I go to the food store I buy wraps and goat cheese as a back up. If there’s ever a night I can’t quite gather the energy to make something new for dinner, we have these easy veggie packed wraps for dinner.

The veggies are perfectly roasted. The balsamic adds a nice tangy bite. And the goat cheese mellows everything out with a smooth and sweet aftertaste. It’s warm. It’s inviting. It’s a meal you can feel good about. I used to use a panini press for these, but it really depends on the type of wrap you have and if you have a panini press. Lately I’ve just been toasting them up in a pan after everything is all wrapped up.

I know it can be hard finding good quality wraps with wholesome ingredients. My latest wrap favorites are THESE coconut wraps. The same brand also has turmeric coconut wraps and I love them! I also love these almond flour wraps from Siete. We also always have these low carb wraps from Mission. They Mission ones aren’t gluten free but Jaryd likes them and they fold quite nicely!

So whether you’re making these for an easy weeknight meal, or meal prepping the veggies so you can wrap them up for work every morning, you guys are going to love these! So let’s make some Balsamic Roasted Veggie Wraps!!

Cut eggplant into 1/2 inch cubes and place in a large bowl. Cut the pepper into thick 1 inch strips and then coarsely cut the strips into 2 – 3 inch pieces and put them into the bowl with the eggplant.

Coarsely chop the onion into about 4 inch pieces and then put into the large bowl. Add the avocado oil, sea salt, and minced garlic to the bowl and toss until all the veggies are coated. Transfer the veggies to the lined baking sheet and spread out in a single layer. Roast in oven for 40 minutes.

Place 1 oz goat cheese in each wrap along with about 1/4 cup of the baby spinach. Add a scoop of the roasted vegetables and fold in the corners of the wrap.

Warm a pan or skillet to heat and toast the outside of the wrap – you can also use a panini press. Place the folded side on the warmed pan and flip after a few minutes or once that side is golden brown. Serve with some balsamic vinegar for drizzling or dipping!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Balsamic Roasted Veggie Wraps

These low carb, gluten free, and vegetarian Balsamic Roasted Veggie Wraps are perfect for an easy weeknight meal or meal prepped lunch! Way easier to make than you think!!

Recipe by:Lindsay Grimes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Prep: 10 minsCook: 50 minsTotal: 1 hour

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Servings: 4 1x

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Ingredients

• 1 eggplant
• 2 red bell peppers
• 1 sweet onion
• 2 tablespoons avocado oil
• 1 teaspoon sea salt
• 2 garlic clove, minced
• 4 oz honey goat cheese
• balsamic vinegar
• 4 of your favorite wraps, I used a coconut wraps (linked in blog post)
• 1 cup baby spinach or your favorite greens

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Instructions

1. Preheat oven to 400F.
2. Line baking sheet with parchment paper.
3. Cut eggplant into 1/2 inch cubes and place in a large bowl.
4. Cut the pepper into thick 1 inch strips and then coarsely cut into 2 – 3 inch pieces.
5. Put the peppers into the bowl with the eggplant.
6. Coarsely chop the onion into about 4 inch pieces and then put into the large bowl.
7. Add the avocado oil, sea salt, and minced garlic to the bowl and toss until all the veggies are coated.
8. Transfer the veggies to the lined baking sheet and spread out in a single layer.
9. Roast in oven for 40 minutes.
10. Place 1 oz goat cheese in each wrap along with about 1/4 cup of the baby spinach.
11. Add a scoop of the roasted vegetables and fold in the corners of the wrap.
12. Warm a pan or skillet to heat and toast the outside of the wrap -you can also use a panini press. Place the folded side on the warmed pan and flip after a few minutes or once that side is golden brown.
13. Serve with some balsamic vinegar for drizzling or dipping!

© The Toasted Pine Nut

Enjoy!! xo