Roasted Veggie Wrap

Roasted Veggie Wrap

Serving size: 4 people

1 container button mushrooms

4 big carrots

1 onion

1 can chickpeas

Mozzarella cheese

4 tortillas

1.     Preheat the over to 345 F°

2.     Chop the mushrooms into thin one-inch slivers.  Peel and chop the carrots into thin one-inch slivers as well.  Peel the onion then dice the other half into small pieces

3.     In a buttered roasting pan add the vegetables and cook for 20 to 25 minutes until they are tender and translucent

4.     While the vegetables are roasting, drain and rinse the chickpeas.  Put them in a mixing bowl and begin to mash with a fork.  As you begin to mash them season with salt and pepper. Stop mashing after about five minutes; at this point the chickpeas should have a chunk consistency. 

5.     Putting together the wrap: on the tortilla spread on the chickpeas.  On top of that put the mixed veggies and finish it off with the mozzarella cheese.  Wrap up the wrap like a burrito.

Enjoy!