A great gluten-free wrap recipe perfect for lunchboxes.

AuthorTessa Pennick
Rating

A great gluten-free wrap recipe perfect for lunchboxes.

Roasted_Vegetable_Salad_Wraps_ChangingHabits

Yields12 Servings

Wraps
 600 ml water
Filling
 1 cup chopped pumpkin
 2 beetroot
 2 carrots
 1 large bowl mixed lettuce leaves (or spinach)
 0.5 cucumber
 0.5 Spanish onion
 8 cherry tomatoes
 1 avocado
 200 g goats cheese (optional)

1

Preheat oven to 180 degrees Celsius.

2

Chop the pumpkin, beetroot and carrots and cover in a light layer of coconut oil and salt and pepper and place in the oven for 40 minutes.

3

Add the entire packet of wrap mix into a bowl with 600 ml of water, mix well and set aside for 10 minutes.

4

In a large mixing bowl add the lettuce, sliced cucumber, onion, avocado and cherry tomatoes as well as the goats cheese (crumbled into small pieces).

5

Split the wrap mixture into 12 even ball shapes and roll them between two pieces of baking paper. Fry each one in a pan on medium heat for 1 minute on each side with either coconut oil or butter (if you have a non-stick pan you won’t need to use either). Set aside to cool.

6

Remove roasted vegetables from oven and leave to cool. Once cooled add to the rest of the salad and mix well.

7

Place the salad/vegetable mix into the cooled wraps and roll.

8

Cut wraps in half to serve.

9

Great served with pesto! (See here for a great recipe: https://changinghabits.com.au/recipes/garlic-pesto/)

Ingredients

Wraps
 600 ml water
Filling
 1 cup chopped pumpkin
 2 beetroot
 2 carrots
 1 large bowl mixed lettuce leaves (or spinach)
 0.5 cucumber
 0.5 Spanish onion
 8 cherry tomatoes
 1 avocado
 200 g goats cheese (optional)

Directions

1

Preheat oven to 180 degrees Celsius.

2

Chop the pumpkin, beetroot and carrots and cover in a light layer of coconut oil and salt and pepper and place in the oven for 40 minutes.

3

Add the entire packet of wrap mix into a bowl with 600 ml of water, mix well and set aside for 10 minutes.

4

In a large mixing bowl add the lettuce, sliced cucumber, onion, avocado and cherry tomatoes as well as the goats cheese (crumbled into small pieces).

5

Split the wrap mixture into 12 even ball shapes and roll them between two pieces of baking paper. Fry each one in a pan on medium heat for 1 minute on each side with either coconut oil or butter (if you have a non-stick pan you won’t need to use either). Set aside to cool.

6

Remove roasted vegetables from oven and leave to cool. Once cooled add to the rest of the salad and mix well.

7

Place the salad/vegetable mix into the cooled wraps and roll.

8

Cut wraps in half to serve.

9

Great served with pesto! (See here for a great recipe: https://changinghabits.com.au/recipes/garlic-pesto/)

Roasted Vegetable Salad Wraps

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