Roasted Vegetable Wrap

• 12 thin asparagus spears, trimmed
• 1 small red bell pepper, cut into 1/2-inch strips (1 cup)
• 1 small yellow pepper, cut into 1/2-inch strips (1 cup)
• 1 small zucchini, cut into 1/4-inch-thick rounds (1 cup)
• 1 Tbs. olive oil
• 1/2 cup white beans
• 1 small clove garlic, minced (1/2 tsp.)
• 1/2 tsp. red chile sauce, such as sriracha
• 2 8-inch whole-grain tortillas
• 6 small whole basil leaves
• 8 thin slices red onion
• 1 cup baby arugula leaves

DIRECTIONS

1. Preheat oven to 450 F. Toss together asparagus, bell peppers, zucchini, onions and oil in a large bowl and then spread evenly on large baking sheet. Season with salt and pepper, if desired. Cook for 15 minutes and then check- vegetables should start looking brown or caramelized. If not done- keep cooking and checking veggies every 5 minutes until done.
2. Mash together beans, garlic, and chile sauce in small bowl until smooth.
3. Spread half of bean mixture over each tortilla. Top each with 3 basil leaves, 1/2 cup roasted vegetables, and 1/2 cup arugula. Fold bottom third of tortillas over vegetables, and roll up tightly, tucking in sides as you go. Cut wraps in half on diagonal. Serve immediately, or wrap each half in foil or wax paper, and chill until ready to eat.

Serves 2

Serving: One whole wrap

Calories: 228

Fat: 3g

Protein: 11g

Carb: 51g

**** (Star-rating out of 5)

Made this for dinner- husband liked, but didn't love, but said he would eat it again. When I asked why he didn't love it his answer was "it's not Chipotle". Oh well- can't win em all!!!