Roasted Veggie Wraps with Herbed Goat Cheese Yogurt Spread

Monday, May 14, 2012


After a day getting some sunshine at the beach this weekend, I wanted something easy and refreshing to eat for an early dinner. I also wanted an excuse to use some amazing fresh goat cheese from my last visit to the farmer's market! These veggie wraps make a great lunch or light dinner and are easy to adjust using the vegetables and herbs of your liking. As an alternative to flour tortillas, look for a whole wheat or low-carb variety to keep this even healthier. I served my veggie wrap with roasted sweet potato fries seasoned with turmeric and paprika, another easy side dish to make and a better choice than chips!


Herbed Goat Cheese Yogurt Spread

1/4 c. fresh goat cheese, softened
1/2 c. greek yogurt, drained
1 -3 garlic cloves
1/2 tsp smoked paprika
Juice of 1/2 lemon
Drizzle of honey
Salt & pepper, to taste
Small handful of fresh herbs


Servings: Approx. 3/4 cup
Prep Time: 5 minutes
Cook Time: None
Equipment Needed: Blender or food processor


To prepare the herbed goat cheese yogurt spread, combine all ingredients in food processor and blend until smooth. Season w/ salt & pepper to taste. My suggestions for fresh herbs to use are parsley, basil, cilantro or even mint. 


In an air-tight container, leftovers can be stored in the refrigerator for up to a week (but if you're like me this will be gone in a day!) I doubled the recipe and added fresh sage to use the same spread as a substitution for ricotta cheese in a lasagna recipe. It would also make a great dip for raw veggies or even stirred into cooked pasta.

Veggie Wraps

Ingredients:
Large tortilla wraps
Fresh arugula or spinach leaves
Assortment of fresh vegetables (suggestions):
-Zucchini
-Red Bell Pepper, seeds & core removed
-Summer Squash
-Eggplant
-Carrots, peeled
-Sweet Potato, peeled
Minced garlic
Olive Oil
Small handful of fresh herbs, finely chopped
Salt & pepper, to taste
Herbed Goat Cheese Yogurt Spread

Servings: As desired
Prep Time: 5 minutes
Cook Time: 20 minutes (for roasting vegetables)
Equipment Needed: Cookie sheet or roasting pan





Preheat oven to 400°. Cut veggies into thick, uniform slices and toss with minced garlic, herbs, and drizzled olive oil. I used a mix of rosemary, thyme, basil and parsley here. Season with a pinch of salt & pepper. Roast at 400° approximately 20 minutes or until just tender. You could also grill these instead. Allow to cool to room temperature. I make a batch or two of these on the weekends and store them in the fridge to use for the rest of the week.



To assemble the veggie wrap, spread a tablespoon or two of goat cheese yogurt spread onto a warmed tortilla, leaving about 1" of space around the edge.



Top with a generous portion of fresh greens, and season lightly with salt & pepper.


Arrange some cooked veggies over the center of the greens, slightly overlapping. Fold the sides of the tortilla towards the center, and roll up from the bottom (like a burrito.) To serve, place the veggie wrap seam side down and cut on a bias.


Baked Turmeric Sweet Potato Fries:

1 large sweet potato
1 T. Turmeric Infused Olive oil
 (or substitute plain olive oil & 1/4 tsp turmeric powder)
pinch cayenne
pinch smoked paprika
salt & pepper to taste


Servings: 1
Prep Time: 5 minutes
Cook Time: 20 minutes
Equipment Needed: Cookie sheet or roasting pan



Preheat oven to 400°. Peel and cut sweet potato into large strips or slices, approximately 1/3" inch thick. Toss in olive oil & spices. Place on a cookie sheet lined with aluminum foil and roast for 20 minutes or until crisp. Season with salt & pepper to taste.

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