Roasted Veggie Wraps Vegan (Print Version)

Spicy roasted veggies and chickpeas rolled into hearty vegan wraps for a satisfying main dish.

# What You’ll Need:

→ Vegetables and Protein

01 - 1 medium zucchini, chopped
02 - 1 bell pepper, sliced
03 - 1/2 red onion, sliced
04 - 1 cup canned chickpeas, drained

→ Seasonings and Oils

05 - 1 teaspoon paprika
06 - 1/2 teaspoon ground cumin
07 - 2 tablespoons olive oil

→ Wraps

08 - 4 large flour tortillas

# How to Make It:

01 - Preheat oven to 400°F. Chop zucchini, slice bell pepper and red onion, and drain chickpeas.
02 - Combine zucchini, bell pepper, red onion, and chickpeas in a large bowl. Add paprika, cumin, and olive oil. Toss until evenly coated.
03 - Spread mixture evenly on a baking tray. Roast at 400°F for 25 minutes, stirring halfway through, until vegetables are tender and browned.
04 - Divide roasted vegetables and chickpeas among tortillas. Roll wraps tightly to enclose filling.

# Additional Tips::

01 -
  • These are packed with vegetables and plant protein so they feel hearty yet are completely vegan
  • You can use whatever fresh or leftover veggies you have on hand
  • No fancy equipment is needed just a baking tray and an oven
  • This recipe is ready in a little over half an hour
  • My friends always love building their own wraps at the table so it becomes a fun hands-on dinner that everyone raves about
02 -
  • Full of fiber and protein thanks to chickpeas and vegetables
  • Totally dairy free with an option for gluten free wraps
  • Perfect for meal prep or packed lunches
03 -
  • Cut vegetables in even pieces for uniform roasting and the best texture
  • Do not crowd the baking tray so the veggies caramelize instead of steaming
  • Let your wraps cool slightly before slicing to keep them neat and easy to eat

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