roasted-veggies

Roasted Veggie Wrap

When I know this yummy lunch is coming my way, my mouth is watering way before lunch time! Root Vegetables are known for their high fibre, vitamin C, beta-carotene, potassium and magnesium. As well, they are a great complex carb, that will keep your energy and blood sugar stable. When this is made with a whole grain tortilla and dark green leafy greens, you have yourself one amazing meal! If I know I’m eating these healthy carbs for lunch, I will balance this with a protein shake for breakfast (filled with beautiful berries of course!)

Enough chatter, here’s how I make it.

Ingredients

  • 1 c Roasted Veggies (leftover), such as sweet potato, yam, red peppers, zucchini, carrots. Cooked in coconut oil and spices (rosemary, thyme, sage, Celtic sea salt and pepper)
  • ½ c Salad Greens
  • 1 tsp Dijon mustard
  • 1 tbsp Homemade Balsamic Vinaigrette (recipe here)
  • 3 tbsp plain Goat Cheese (optional)
  • 1 whole grain tortilla. Substitute: Food for Life Brown Rice Tortilla for Gluten Free option.

Instructions

  1. Reheat veggies in oven.
  2. Spread dijon and goat cheese on tortilla.
  3. Top with salad greens, add vinaigrette.
  4. Place veggies on top of greens and wrap. Enjoy!