Veggie Wrap Recipe
This veggie wrap recipe is so full of flavor and such an easy meal to make. The delicious creamy goat cheese takes the flavor up a notch and the arugula gives it a nice crunch.
I’m already looking forward to making this again! For more wonderful healthy recipes, try this delicious roasted vegetable soup or this creamy walnut sauce for pasta.
Why We Love This Recipe
Healthy vegetables are the stars of a a smart healthy eating plan. Red bell pepper, eggplant, and zucchini are some of my personal favorite veggies, but this recipe is easy to switch up with your choice.
Delicious veggie wraps make healthy meals and easy to make for lunches to-go. Check out these lunch wrap ideas (great for work or school) or these Weight Watchers wraps. Note: If you’re on WW, this wrap is 4 1/2 Points.
What Goes in This Recipe
Fresh veggies – we used eggplant, zucchini, and red bell peppers. Yellow peppers would be good, too.
Goat cheese – this creamy cheese pairs really well with veggies.
High Fiber Flour Tortillas – we used high fiber/low fat tortillas. This is the number one thing to watch with wraps if you are trying to lose weight as not all tortillas are created equal!
Scroll down to the recipe card for the full recipe with a list of ingredients, nutrition facts, and step by step instructions.
How to Make this Veggie Wrap Recipe
Wash and cut up vegetables. The peppers can be cut into thin strips and the eggplant and zucchini into bite-sized pieces.
Add vegetables, 1 teaspoon of oil, and salt into a large bowl and toss well.
Heat a large skillet sprayed with nonstick cooking spray over medium heat.
Add vegetables to the skillet, spread out as much as possible.
Stir vegetables often, cooking for about 30 minutes or until they are just tender.
Add arugula, tomato, 1/2 teaspoon olive oil, and vinegar to a medium sized bowl and mix well. Set aside.
In a separate skillet, warm the tortillas.
Spread the goat cheese evenly down the middle of warm tortilla wrap.
Layer the vegetables down the middle of the tortilla, topped with the arugula mix.
Slice the veggie wraps on the diagonal, and use a toothpick to secure.
We wrapped this one in butcher paper and it held it together nicely and looked pretty!
Let me know what you think of the flavors of this veggie wrap recipe. I’ll be making it again soon!
Healthy Wrap Variations
You can make the veggies in the oven, as well. I love the caramelization roasting gives the veggies, so by all means use this method.
You can use any vegetables you’d like, and as all veggies are zero SmartPoints, fill it up! I’m thinking of adding lightly sautéed celery for a little crunch and a pinch of garlic the next time.
Any leafy greens would be good in this recipe. Try romaine or shredded red cabbage, too. Add alfalfa sprouts or green onions for even more crunch!
You could also add extra seasoning, like garlic powder, onion powder, or Italian seasoning to these easy veggie wraps. A squeeze of lemon juice will brighten the flavor, as well.
Fresh herbs would be delicious, too. Fresh thyme sautéed with the vegetables would give this veggie wrap recipe great flavor, as would basil or rosemary.
If you like mustard, Dijon mustard would also give these wraps a boost of flavor.
You can even switch up the tortilla wraps to a flavored tortilla. Just be aware of the calories and fat if you are on the Weight Watchers program and adjust accordingly.
You can see the nutrition info on the wraps we used below on the nutrition card, so try to stay in that range. The company also makes a whole wheat tortilla that would be delicious with this healthy tuna salad without mayo.
Top Tips
When making wraps to go, it’s a great idea to keep the tortilla separate and put the wraps together just before eating, especially if they have a sauce. It will keep the wrap from getting soggy.
Wrapping your sandwich in parchment or wax paper will keep moisture from forming like it does when you use cling or plastic wrap.
Add a layer of well-dried spinach or lettuce between the tortilla and filling to help keep the tortilla dry.
Frequently Asked Questions
These veggies will be good for a couple of days, so warm them up for lunch the next day!
You can! Pecorino Romano is one of the healthiest cheeses and is actually lower in Points than goats cheese. You could also try a low-fat or fat-free mozzarella, feta cheese, low fat cheddar cheese or low fat cream cheese.
They are, for a couple of reasons. First, this wrap is filled with delicious veggies, high in fiber and nutrients. Secondly, this is a super easy lunch to make and take to work so you don’t end up grabbing fast food or another unhealthy meal. Pop it in the microwave for 30 seconds and you’re good to go!
More Delicious Recipes with Veggies
Veggie Wrap Recipe
Ingredients
- 1/2 pound eggplant cut into bite-sized pieces
- 1/2 zucchini cut into bite-sized pieces
- 1 red bell pepper cut into thin strips
- 1 ½ teaspoons extra virgin olive oil divided
- ½ teaspoon salt
- bunch of arugula
- ½ tomato diced
- ½ tablespoon red wine vinegar
- 1 ounce goat cheese
- 2 fat free tortillas
Instructions
- Wash and cut up all vegetables.
- Add vegetables, 1 teaspoon of oil, and salt into a large bowl and toss well.
- Heat a large skillet sprayed with nonstick cooking spray.
- Add vegetables to the skillet, spread out as much as possible.
- Stir vegetables often, cooking for about 30 minutes or until they are just tender.
- Add arugula, tomato, 1/2 teaspoon oil, and vinegar to a medium sized bowl and mix well. Set aside.
- In a separate skillet, warm the tortillas.
- Spread the goat cheese evenly down the middle of warm tortillas.
- Layer the vegetables down the middle of the tortillas, topped with the arugula mix.
- Slice the veggie wraps on the diagonal, and use a toothpick to secure.
- Serve.
