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Roasted Vegetable Wraps With Creamy Rosemary Spread

Roasted Vegetable Wraps With Creamy Rosemary Spread

Servings: 4
Servings 4 servings


  • 1 small eggplant, cut into 1-inch cubes
  • ½ bunch asparagus, cut into 2-inch pieces
  • 1 red onion, sliced
  • 1 cup sliced mushrooms
  • 1 red bell pepper, chopped
  • 2 tbsp coconut oil or olive oil
  • ¼ cup pitted kalamata olives
  • ½ cup canned cannellini beans, drained
  • 2 garlic cloves, minced
  • 1 tsp finely chopped fresh rosemary
  • ½ lemon, juiced
  • ¼ cup GO Veggie! Dairy Free Classic Plain Cream Cheese
  • 4 spinach wraps
  • 1 cup cooked quinoa


  • 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.