Roasted Vegetable Wrap with Pesto & Feta Cheese

  • 170
  • 10g
    Total Fat
  • 16g
    Total Carbohydrate
  • 7g


Ingredients for 8 people

  • ½ jar Barilla® Creamy Ricotta Pesto
  • 4 flatbread wraps, cut in half
  • 1 teaspoon extra virgin olive oil
  • 1 zucchini, sliced thin
  • 1 carrot, sliced thin
  • 1 cup spinach (optional)
  • 1 cup Feta cheese, sliced thin
  • Salt and pepper to taste


  1. 1
    Roast zucchini and carrots with oil, salt and pepper at 400 degrees for 5-7 minutes.
  2. 2
    Place wraps on cutting board or flat surface. Spread pesto in the middle of the wrap, add roasted vegetables (and spinach, if using) and cheese. Wrap tightly. Trim loose ends, then cut wrap on a bias.

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