Roasted Vegetable Pesto and Feta Flatbread Wraps

Juicy and flavorful roasted mushrooms, red peppers and onions, with sauteed zucchini and squash topped with fresh spinach, tomatoes and feta all wrapped up in in a soft and chewy flatbread covered with pesto make for the most delicious wrap. You won't even miss the meat, I promise!
three roasted vegetable wraps in foil

Pesto sets off these juicy and flavorful roasted mushrooms, red peppers, and onions, with sauteed zucchini and squash topped with fresh spinach, tomatoes, and feta all wrapped up in in a soft and chewy flatbread make for the most delicious wrap. You won’t even miss the meat, I promise!

three roasted vegetable wraps cut in half

Quick tips for this recipe

  • Don’t skip the pesto, it adds SO much flavor to this dish.
  • Don’t wash your mushrooms, they absorb too much moisture. Instead brush clean with a towel.
  • Prep your zucchini a day ahead of time and layer with tea towels/paper towels to absorb excess moisture.
  • Salt zucchini and squash at the end of cooking so they don’t release too much water and are unable to brown.
  • Use a thicker bread like tandoori flatbread or naan for this wrap. These thicker wraps hold up to the juicy vegetables. Thin wraps will get soggy.
  • These wraps are good served hot or cold – make some ahead of time for meal prep lunches!

Ingredients

What ingredients are needed to make this roasted vegetable wrap?

  • Produce: zucchini, squash, red onion, pint of baby portobello mushrooms, red pepper, fresh spinach, and 2 roma tomatoes. Feel free to swap out the vegetables for what you have on hand. (A great way to get rid of leftover vegetables in the fridge!)
  • Dairy: Feta cheese. Get the bock kind in brine, not the pre-crumbled. You can also sub this for goat cheese, or leave it out or use your favorite dairy free option for a vegan variation.
  • Pesto: Use store bought, or make your own homemade pesto!
  • Bakery: Tandoori flatbread. You can also use naan or a thick flatbread. I don’t recommend a flat wrap or tortilla style wrap because it will get soggy.
  • Kitchen staples: salt, pepper, and olive oil. The usual suspects.

Equipment needed

  • knife
  • cutting board
  • oven
  • pan/skillet (my favorite pans are from Ikea – cheap and stay non-stick for about a year with heavy use. BUT much cheaper to replace than expensive pans that last the same amount of time.)
  • baking sheet
  • foil and/or parchment paper

How to make this roasted vegetable wrap

This recipe is broken down into 3 types of vegetable preparations: roasted, sauteed, and fresh. This will make a bunch of delicious textures in the wrap and let each vegetable shine in their best form. Before we cook, let’s prep those veggies.

How to prep and slice the vegetables

Before we talk about how to cook the vegetables, let’s talk about how to slice them. The way you cut a vegetable will have an impact on how it cooks and the texture it has.

  • Zucchini and squash: These veggies are very similar so they will get the same prep treatment: cut into long 1/4 inch planks. This cut will make the veggies have more of a “meaty” texture. To start, cut the ends off. Make a cut down the middle making two shorter pieces. Next you will slice the 2 halves lengthwise into 4-6 approximately 1/4 inch planks. Store these planks between layers of paper towels or tea towels to absorb the excess moisture. *TIP: You can prep this a day ahead of time to further reduce the moisture so they can brown better when you saute them.
  • Red Onion: Cut the ends off the red onion, then slice from pole to pole, making 1 inch wedges. Discard the papery skin layers. You can break apart the wedges into individual slices for roasting.
  • Red Pepper: Cut off the top stem end and bottom. Make a slice from pole to pole on one side. With the pepper on its side, gently cut the inside membranes and seeds away as you roll the pepper open. Now you can make long slices about 1/2 inch thick.
  • Mushrooms: I like to use baby portobello mushrooms for this but you can use button or sliced portobello caps. The portobellos have thicker walls which helps them hold up better during roasting. Slice those babies up in thicker 1/2 inch slices. *TIP: I don’t recommend washing mushrooms because they will absorb the extra water and you don’t want that! Instead gently brush off any debris with a towel or vegetable brush.
  • Spinach: Baby or regular spinach will work well for this recipe. It typically already comes in pre washed bags. No cutting required, the spinach will be going into the wrap whole and uncooked.
  • Roma Tomatoes: I like the roma best for this wrap but you can use beefsteak, plum, or cherry. No matter which tomatoes you use, make thin slices.

How to roast and saute the vegetables

  1. Roast: Preheat the oven to 400° F. Toss the sliced red onions, red peppers, and mushrooms in salt, pepper, and olive oil. Roast for 15-25 minutes, until softening and getting spots of char.
  2. Saute: In a preheated pan, add olive oil and saute the zucchini and squash planks on one side until getting browned and a little charry. Don’t salt until the end! Salting the zucchini and squash will cause moisture to release from them, preventing them from browning. Adding salt at the end will prevent this.
  3. Fresh: The tomatoes and spinach will be placed into the wrap fresh for a contrasting texture.

How to assemble the flatbread wrap

Once your veggies are roasted and sauteed, it’s time to assemble and eat! I like to heat the flatbread in a skillet over medium heat for a few minutes on each side to warm throughout. Lay out a sheet of parchment paper or foil to assemble the wrap, this will make wrapping and eating (and storing) easier. Spread a layer of pesto on one side of the flatbread and sprinkle with broken up feta cheese. Next layer the zucchini, squash, onions, peppers, and mushrooms. On top of the cooked veggies layer the spinach and tomatoes.

Start from one end and tightly roll the wrap up, tucking in ingredients as you wrap. Since the flatbread is thick, this will be more like a roll, not like a burrito with the ends of the bread folded in. As you get to the end of the roll, fold in the ends of the parchment paper to prevent the ingredients from falling out the ends. Wrap in foil if storing for later. Cut the wrap in half and serve!

These wraps are delicious hot but surprisingly just as tasty cold right out of the refrigerator! These are a great option for meal prep and make perfect on the go lunches.

How to serve and store

Serve these veggie wraps hot freshly prepared OR cold the next day. They are great either way! I prefer to wrap them in a layer of parchment paper then foil to make serving and storing easier. As you eat, peel down the laters to keep all the ingredients together.

Store in the refrigerator for up to 3 days.

I wouldn’t recommend reheating these once assembled. The tomatoes and spinach will wilt in the reheating process.

three roasted vegetable wraps in foil

Roasted Vegetable Pesto and Feta Flatbread Wraps

Juicy and flavorful roasted mushrooms, red peppers and onions, with sauteed zucchini and squash topped with fresh spinach, tomatoes and feta all wrapped up in in a soft and chewy flatbread covered with pesto make for the most delicious wrap. You won’t even miss the meat, I promise!
5 from 2 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course lunch
Cuisine American
Servings 4 wraps
Calories 155 kcal

Ingredients
  

  • 1 zucchini sliced in ¼ inch planks
  • 1 yellow squash sliced in ¼ inch planks
  • ½ red onion sliced into 1 inch wedges
  • 1 red pepper sliced into ½ inch wedges
  • 1 pint baby portobello mushrooms sliced
  • 1 small jar of pesto
  • 10 oz fresh spinach
  • 2 roma tomatoes thinly sliced
  • 4 oz block of feta *
  • Tandoori flatbread ** Toufayan is my favorite brand
  • Salt and pepper to taste

Instructions
 

  • PREP: Preheat the oven to 400°F. Slice vegetables into the indicated side and shape. 
  • COOK: Toss onions, peppers, and mushrooms in olive oil, salt and pepper and roast for 15-25 minutes, until they are browning and develop some char marks. While those are in the oven, heat up a skillet over medium-high heat. Saute squash and zucchini for about 5 minutes, until browning. Don’t salt until the end. Do this in batches to not overcrowd the pan. Set the squash and zucchini aside on paper towels as you cook the other batch. Heat up the flatbread in a skillet for a few minutes on each side to warm through. 
  •  ASSEMBLE: On a sheet of parchment paper or aluminum foil, lay the flatbread. Spread a layer of pesto and crumble feta on top. Layer the zucchini, squash, peppers, onions and mushrooms. Next layer the fresh spinach and tomato slices. Tightly roll up the wrap in the parchment paper or foil, tucking the ends of the paper/foil in at the end. Cut down the middle and serve hot, or refrigerate and eat later. 

Notes

*I recommend using the blocks of feta instead of the crumbled feta. It’s easy enough to crumble yourself and the blocks taste much better!
** You can substitute any flatbread, naan or even wrap here but a thicker flatbread is recommended so the wrap does not get soggy. Toufayan makes my favorite Tandoori flatbread.

Nutrition

Calories: 155kcalCarbohydrates: 16gProtein: 10gFat: 7gSaturated Fat: 4gTrans Fat: 1gCholesterol: 25mgSodium: 394mgPotassium: 1256mgFiber: 5gSugar: 9gVitamin A: 8156IUVitamin C: 80mgCalcium: 237mgIron: 3mg
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