Roasted Vegetable Wraps with Mushrooms, Broccoli, Tomatoes and Peppers

When your hobby is food blogging, you calculate everything you create in the kitchen down to the most minute detail.

You ponder recipes for hours, peruse the grocery store aisles for perfect ingredients, cook your heart out, do your best to setup eye-catching presentations, and fret over how good or bad your pictures turn out.

That doesn’t include actually writing what you hope are engaging blog posts.

But not today . . .



Today is all about simplicity. Simple ingredients – simply tasty food.

Garlic and Thyme

Garlic and Thyme

Roasted Vegetables

Roasted Vegetables

And it doesn’t get any easier than gathering produce from your frig, tossing veggies with fresh herbs and garlic, then roasting your vegetables in the oven until they’re aromatic and tender.

Lemon, Parsley and Sour Cream Sauce

Lemon, Parsley and Sour Cream Sauce

Take your roasted vegetables and spread them onto your favorite wrap covered with a creamy sauce and pungent feta cheese . . .

Roasted Vegetable Wrap

Roasted Vegetable Wrap

Roll the whole thing up and you’ll have an incredibly easy and healthy sandwich.

Roasted Vegetable Wrap

Roasted Vegetable Wrap

If you’re in for some more fun, check out Snapguide. These pictures were taken with my iPhone, and the recipe posted to my profile on Snapguide.

I’ve had a ton of fun sharing with the website’s creative community, and it’s been freeing flying by the seat of my pants in the kitchen.

Enjoy your weekend!

Roasted Vegetable Wraps with Lemon and Parsley Sour Cream
Prep time
Cook time
Total time
  • 8 ounces sliced mushrooms
  • 1 cup grape tomatoes
  • 2 cups broccoli florets
  • ½ medium onion, thinly sliced
  • 1 large red bell (capsicum) peppers, thinly sliced
  • 4 cloves garlic, finely minced
  • 2 tablespoons thyme, leaves
  • ⅔ cup light sour cream
  • ½ large lemon, juiced
  • ½ cup parsley, finely chopped
  • 4 ea FlatOut Flat Bread
  • 4 tablespoons low fat feta cheese, crumbled
  1. Preheat the oven to 450 degrees, and spray a large cookie sheet with olive oil cooking spray.
  2. Toss vegetables with thyme and garlic. Spread out onto cookie sheet and spray with olive oil cooking spray. Lightly sprinkle with salt and pepper.
  3. Roast for 20 - 25 minutes until vegetables are softened, but not mushy.
  4. Combine sour cream, lemon juice and parsley in a small bowl.
  5. Spread the sour cream mixture on each flatbread and top with vegetables and feta cheese. Gently roll wrap up, lightly compressing them as you roll them up so they stick together.
  6. Slice in half and serve.
Amount Per Serving
Calories: 288
Weight Watchers PointsPlus 7
Total Fat: 5.80g
Cholesterol: 23mg
Sodium: 495mg
Total Carbs: 47.06g
Dietary Fiber: 8.20g
Sugars: 5.94g
Protein: 12.88g
Nutrition Information
Serving size: 4 wraps

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Thank you for sharing!



  1. says

    We love simple roasted veggies but you upped it with the wrap. I needed something for dinner tonight and this sounds just right. Thanks.

  2. says

    Definitely feel you. Lol sometimes I feel like I spent all of my free time around food! And you took those pictures with your iPhone? That’s such great quality!

  3. says

    Love it! This is actually how I cook all the time – just see what’s in the fridge, and throw something together! But I’ve never done a roasted veggie wrap before. But I will soon! Great idea – thanks.

  4. says

    This wrap looks so fresh and delicious!! YUM!
    I can’t wait to make it.
    By the way, I downloaded the app today. Sorry I didn’t do it sooner. I just have to plug my phone into the computer and then I will be writing a review. :)

  5. says

    I’m on Weight Watchers too, so I’m happy to have found your blog! This looks delicious, especially that dressing–yum! I just discovered those FlatOut Flat Breads and I think I could eat them everyday.

    • says

      Hi Kiersten! I’m glad you found my blog. :) I’m a big fan of FlatOut – they’re so versatile. Last night I made quesadillas from leftover chicken breast, veggies and a little low fat cheese. They turned out crispy and fantastic. I’m off to visit your blog! Have a good week. :)

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