Balsamic Roasted Vegetable Wrap

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 large wraps
Author Laura



  • Preheat oven to 425 degrees F. Great two large baking sheets and set aside.

Roast Vegetables:

  • Sweet Potatoes:
  • Dice sweet potato into large cubes and place in a mixing bowl. Add 1 TBS olive oil and ½ tsp salt and mix until evenly coated.
  • Pour onto one of the prepared baking sheets and place in the preheated oven. Bake for 20 minutes. Stir and bake for an additional 20-30 minutes, stirring occasionally.
  • When sweet potatoes are golden brown remove from oven and set aside.
  • Peppers:
  • Cut bell peppers into strips and place in a large mixing bowl.
  • Add 1 TBS olive oil and stir to coat. Add ¼ tsp salt and stir to combine.
  • Spread peppers evenly on the prepared baking sheet.
  • Place in preheated oven and roast for 15 minutes.
  • After 15 minutes remove pan from oven and add 1 TBS balsamic vinegar. Stir until all the peppers are evenly coated.
  • Roast for another 15-20 minutes, stirring every 10 minutes until the peppers are roasted. Remove from oven and set aside.

Making the wraps:

  • Lay out your 4 wraps.
  • Add 1 TBS Sabra spread to each wrap and spread evenly.
  • Place lettuce on top of wrap, followed by sun-dried tomatoes, roasted veggies, avocado and goat cheese.
  • Roll up the wraps and ENJOY!


*I only ever recommend using the highest quality balsamic vinegar. It must be thick, rich and sweet.