Just about every culture has a distinct wrap of some sort. There are gyros, shwarmas, crepes, burritos…which ones am I forgetting?

Those are all fantastic and I would especially enjoy a ham and cheese crepe while perusing the streets of Paris but today I’ve got a pure and simple vegetarian wrap for you all.

Roasted Vegetable Wrap with White Bean Spinach Spread to be exact.

I must say, the American wrap style is extra special because they are so versatile and you need like zero cooking skills to make one.

You can literally throw in your refrigerator, wrap it up and go!

Okay, maybe not the whole refrigerator, I don’t want to see the rotten raspberries you forgot about from last spring in there.

One of my go-to wraps simply goes as follows:

Spread with your favorite hummus then load it up with vegetables such as cucumber, bell pepper, spinach, lettuce (or arugula), tomato, green onion, zucchini or squash, and cheese!

For an little more substance add some white kidney beans or black beans. Yum!

That might sound like I basically empty out my veggie drawer and put it all into a tortilla then consume.

Well, I do and it’s quite tasty if I do say so myself!

It’s your lucky day because I’m feeling extra informative and I just have to share another combo of flavors for you to wrap up.

Simply place your leftover (or maybe not leftover, but you get the point) grilled chicken into a whole wheat tortilla with spinach, tomato, cucumber and feta then add a drizzle of plain yogurt.

Voila. Mediterranean wrap!

Now here is a recipe for what is quite possibly my new favorite lunch wrap:

Roasted Vegetable Wrap with White Bean Spinach Spread

Makes 2 wraps

Wrap Ingredients

2 Whole wheat tortillas

1/2 eggplant

1/2 large zucchini

1/2 large yellow squash

1/2 bell pepper

1 green onion, sliced

(Asparagus and sundried tomatoes would also be great in this!)

Spread/Dip Ingredients

Adapted from Giada De Laurentiis

2 tablespoons extra-virgin olive oil

2 cloves garlic, minced

4 cups spinach

1 (15-ounce) can cannellini beans, drained and rinsed

1 tablespoon fresh lemon juice

1 tablespoon balsamic vinegar

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions

For the vegetables:

Cut them into spears and drizzle with olive oil and garlic salt. Roast in oven at 400 degrees for 10 minutes.

Spread 3 tablespoons of White Bean Spinach Spread onto each tortilla and layer half of the veggies into each. Sprinkle with green onion, wrap it up and eat!

For the spread/dip:

In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook for about 1 minute. Add the spinach and cook until wilted. Allow spinach to cool for a few minutes.

Place the remaining olive oil, spinach mixture, cannellini beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor. Blend until smooth.

The leftover spread/dip is fantastic with pita chips or can be used for dipping raw veggies in as a healthy snack!

Make this for dinner and wrap the other in some foil to eat for lunch the next day; they save great!

Just remember, you can always wrap it all up.

From the Little Yellow Kitchen,

Lauren