Heat your oven to 425ºF.
Spread the eggplant, asparagus, onion, mushrooms and pepper on a baking sheet in a single layer; drizzle with coconut oil and season with salt and pepper. Roast for 20 minutes. Stir in the olives.
While the vegetables roast, make the spread: Add the beans, garlic, and rosemary to a food processor; process 10-15 seconds, or until smooth. Stir in the cream cheese and lemon juice.
To assembly the sandwiches, spread the center of each wrap with 2 tablespoons of rosemary spread. Top with ¼ cup cooked quinoa and 1 cup roasted vegetables. Fold the ends of the wrap over the filling, then roll it up like a burrito.
Wraps can be served immediately or can be made ahead and served chilled.Recipe by Lauren Keating, Healthy.Delicious.