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In today’s fast-paced world, finding a delicious and healthy meal can often feel overwhelming. Enter the Colorful Crunch Roasted Veggie Wraps with Creamy Tahini, a vibrant and nutritious option that not only satisfies your taste buds but also packs a punch of health benefits. This recipe is designed to be both visually appealing and flavorful, making it an ideal choice for lunch, dinner, or even a snack. With its combination of roasted vegetables, creamy tahini sauce, and whole wheat wraps, this dish is a wonderful way to incorporate more plant-based foods into your diet.

Roasted Veggie Wraps with Tahini

Discover a delicious and vibrant meal option with Colorful Crunch Roasted Veggie Wraps featuring a creamy tahini sauce. This recipe combines roasted zucchini, bell peppers, cherry tomatoes, red onions, and spinach, all wrapped in whole wheat for a nutritious bite. Perfect for lunch, dinner, or snacks, these wraps are easy to customize and can be prepped ahead of time. Enjoy a fulfilling, plant-based dish that not only delights the palate but also boosts your health!
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Ingredients
  

1 medium zucchini, sliced into half moons

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

1 cup cherry tomatoes, halved

1 cup baby spinach

1 medium red onion, sliced

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 lemon juice

1 tablespoon maple syrup (or honey)

Water, as needed to thin the tahini

Fresh herbs (like parsley or cilantro) for garnish

Instructions
 

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

    Prepare the Veggies: In a large bowl, combine the zucchini, bell pepper, cherry tomatoes, and red onion. Drizzle with olive oil, garlic powder, smoked paprika, salt, and pepper. Toss until the veggies are well-coated.

      Roast the Veggies: Spread the veggie mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the veggies are tender and slightly caramelized, stirring halfway through.

        Make the Tahini Sauce: While the veggies are roasting, prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, maple syrup, and a pinch of salt. Gradually add water, one tablespoon at a time, until you reach your desired consistency (it should be pourable but not too thin).

          Assemble the Wraps: Once the veggies are done roasting, let them cool for a few minutes. Lay out the whole wheat wraps/tortillas on a flat surface. Place a handful of baby spinach in the center of each wrap, followed by a generous portion of the roasted veggies.

            Add Sauce and Roll: Drizzle the creamy tahini sauce over the veggies. Fold the sides of the wrap inward and tightly roll the wrap from the bottom up to form a burrito shape.

              Slice and Serve: For easy eating, slice the wraps in half. Serve warm, drizzled with extra tahini sauce and garnished with fresh herbs.

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