Roasted Vegetable Wrap

 

One of my all time favourite lunches (like most) came from the BBC Good Food website, it is a simple wrap consisting of hummus, grated carrot & rocket. It easy to make the night before and robust enough to survive in my handbag on the way to work.

I was wanting to mix it up a bit but keep it easy to transport. So I thought roast veg and cream cheese.

Roasted Vegetable & Cream Cheese Wrap

 

Ingredients:

1 sweet potato
1 carrot
1 aubergine
1 red onion
1 red pepper
4 garlic cloves (optional)
160 g cream cheese (I used extra light)
100 g rocket
4 tortilla wraps
Rapeseed Oil
Salt & Pepper

Method:

Dice all the vegetables and put on a roasting tray. Bruise the garlic gloves and mix with the veg and a drizzle of oil.

Roast the veg in the oven at 180 degrees Celsius for 30-40minutes - Stirring occasionally.

When you take them out of the oven allow the veg to cool, remove the garlic from there skins and smash it with a pinch of salt and a tbsp of oil. Put the veg into an airtight container and mix with the garlic paste.

 

When you are ready to make your wrap take a tortilla and spread a thin layer of cream cheese, then add 2 tbsp of the veg and a handful of rocket. Roll it up and put it in a suitable container for transport. I prefer to wrap mine in a little tin foil as it keeps the wrap secure.

Bon appetite xxx