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!!

Prep: 10 minsCook: 50 minsTotal: 1 hour
Servings: 4 1x


  • 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


  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