Mediterranean Veggie Wraps

Mediterranean wrap cut diagonally, displaying roasted broccoli and red peppers with white bean spread

Serving Size:

4

Ingredients

  • 12oz broccoli florets
  • 3 tablespoons olive oil, divided
  • ¼ teaspoon red pepper flakes
  • 15oz can navy beans, drained
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • 4 Tumaro’s 8″ Whole Wheat Carb Wise Wraps
  • 1 cup baby spinach leaves
  • ½ cup jarred roasted red peppers, drained

Directions

  1. Preheat oven to 425℉. On a baking sheet, toss together broccoli, 1 tablespoon oil, pepper flakes, and salt and pepper to taste. Roast until slightly charred and crisp tender, about 15 minutes.
  2. In a food processor, puree beans, remaining 2 tablespoons oil, basil, rosemary, salt, and pepper until smooth.
  3. Lay wraps on a work surface. Spread a thin layer of bean puree down the middle of each wrap. Top with spinach, broccoli, and peppers. Roll up and serve.