Skip to main content
BROWSE

View Recipe

ROASTED SPRING VEGGIE WRAP WITH FLATOUT BREAD

Weight Watchers SmartPoints value: 7 per serving

Active Time : 25 Minutes
Total Time : 25 Minutes
Serves : 1
INGREDIENTS
  • 1 6 inch Flatout white flatbreads Light, Original
  • 1/2 Radicchio or red cabbage in wedges
  • 2 fresh asparagus spears, trimmed
  • 1-2 baby carrots peeled and quartered
  • 1 shallot peeled and cut into wedges
  • 2 tablespoons sliced almonds
  • 1/2 lemon juiced
  • 1 ounce Culinary Circle Soft Goat Cheese
  • Salt and ground black pepper, optional
DIRECTIONS

Preheat oven to 450 degrees. On a baking sheet, arrange the vegetables evenly, spray them with cooking spray, and season with salt and pepper.

Roast the vegetables for 15-20 minutes, turning once midway, until they're fork tender and caramelized at the edges. Remove from the oven when roasted enough and squirt the lemon juice over the vegetables. Set aside and allow to cool.

To assemble wrap, arrange the roasted vegetables in one direction on the flatbread.

Next, break up the goat cheese over them, and sprinkle the almonds over the cheese. Roll the flatbread up beginning at the rounded end, and cut in half.