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Roasted vegetables are not just a feast for the eyes; they are also packed with nutrients that contribute to overall health. Roasting brings out the natural sweetness of vegetables, enhancing their flavor while preserving essential vitamins and minerals. For instance, many vegetables retain their fiber content, which is vital for digestive health. By incorporating a variety of colorful veggies, such as zucchini, bell peppers, and cherry tomatoes, you can ensure that you’re getting a broad spectrum of nutrients, including vitamins A and C, potassium, and antioxidants.

Roasted Veggie Wraps with Tahini

Discover the vibrant and nutritious Colorful Crunch Roasted Veggie Wraps with Creamy Tahini that promise to satisfy your taste buds and nourish your body. This easy recipe features an array of roasted vegetables in a soft tortilla, drizzled with a rich tahini sauce for a delightful flavor explosion. Perfect for lunch, dinner, or meal prep, these customizable wraps are not only visually appealing but also packed with essential nutrients. Enjoy a delicious meal that supports a healthy lifestyle!
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Ingredients
  

1 medium zucchini, sliced into half moons

1 medium bell pepper (any color), sliced into thin strips

1 cup cherry tomatoes, halved

1 cup baby spinach leaves

1 medium red onion, sliced into rings

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

4 large whole wheat wraps or tortillas

½ cup tahini

2 tablespoons fresh lemon juice

1 tablespoon maple syrup (or honey, if preferred)

Fresh water to adjust tahini sauce consistency

Fresh herbs (like parsley or cilantro), chopped for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Veggies: In a large mixing bowl, combine the sliced zucchini, bell pepper, halved cherry tomatoes, and sliced red onion. Drizzle with olive oil, then sprinkle garlic powder, smoked paprika, salt, and pepper over the top. Toss the vegetables well until every piece is coated evenly with the seasoning.

      Roast the Veggies: Transfer the seasoned veggies to a baking sheet lined with parchment paper, spreading them out in a single layer for even roasting. Place the sheet in the preheated oven and roast for 20-25 minutes, or until the veggies are tender and starting to caramelize. Stir them halfway through the roasting time to ensure they cook uniformly.

        Make the Tahini Sauce: While the vegetables are roasting, prepare the creamy tahini sauce. In a small bowl, whisk together the tahini, fresh lemon juice, maple syrup, and a pinch of salt. Gradually add water, one tablespoon at a time, mixing until the sauce reaches your desired consistency—it should be smooth and pourable but still thick enough to cling to the veggies.

          Assemble the Wraps: Once the veggies are roasted and have cooled slightly, lay the whole wheat wraps or tortillas flat on a work surface. Start by placing a handful of baby spinach in the center of each wrap, followed by a generous portion of the roasted vegetables.

            Add Sauce and Roll: Drizzle a good amount of the creamy tahini sauce over the veggie filling. Fold in the sides of the wrap and then roll it from the bottom up, creating a tight burrito shape.

              Slice and Serve: For easier handling, slice each wrap in half. Serve immediately while warm, drizzled with any remaining tahini sauce and garnished with your choice of fresh herbs.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings

                  - Presentation Tips: Serve the wraps on a colorful platter with extra tahini sauce in a small bowl for dipping. You can sprinkle additional herbs on top for added color and flavor. Enjoy!