Lunch

Balsamic Roasted Veggie wrap is for Lunch.

Balsamic Roasted Veggie wrap takes 15 minutes to prepare.

Balsamic Roasted Veggie wrap takes 20 minutes to cook.

Balsamic Roasted Veggie wrap makes 2 servings.

The ingredients for Balsamic Roasted Veggie wrap are:

1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 baby zucchini, sliced
1 baby yellow squash, sliced
1 small red onion, julienned
3 cloves garlic, minced
1/2 cup baby bella mushrooms, sliced
1/4 cup balsamic vinegar
8 tbsp Mediterranean Hummus
4 Mission Garden Spinach Herb Wraps
4 Slices Reduced Fat Provolone Cheese

Here is how you make Balsamic Roasted Veggie wrap:

Makes 4 Wraps1. Cut All vegetables and mix together with 4 tbsp of EVOO and balsamic vinegar2. Roast in a 350 degree oven until veggies reach desired tenderness. (about 20-25 min)3. Allow to cool and mix in the balsamic glaze.4. To make wraps, lay one pice of cheese, 2 tbsp hummus, veggies on top, fold and cut on a bias.5. Warm for 30 seconds in the microwave and enjoy your yummy, healthy wrap.

The nutritional information for Balsamic Roasted Veggie wrap is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 466.2

• Total Fat: 24.2 g
• Cholesterol: 10.0 mg
• Sodium: 629.7 mg
• Total Carbs: 51.4 g
• Dietary Fiber: 5.1 g
• Protein: 13.6 g