Warm Mediterranean Veggie and White Bean Healthy Wrap

• 4 whole wheat tortilla wraps (8-inch)
• 1 medium zucchini, sliced into 1/4-inch rounds
• 1 red bell pepper, seeded and sliced into strips
• 1 small red onion, sliced into thin wedges
• 1 cup cooked white beans (cannellini or navy beans), drained and rinsed if canned
• 2 cups fresh baby spinach leaves
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• For the tahini-lemon sauce:
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, minced
• 2 to 4 tablespoons warm water (to thin sauce)
• Salt, to taste

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, toss sliced zucchini, red bell pepper, and red onion with olive oil, dried oregano, salt, and black pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet. Roast in the oven for 18 to 20 minutes, flipping halfway through, until tender and slightly caramelized.
4. Meanwhile, prepare the tahini-lemon sauce by whisking tahini, lemon juice, minced garlic, and salt in a small bowl. Gradually add warm water, one tablespoon at a time, whisking until the sauce reaches a smooth, pourable consistency.
5. Warm the whole wheat tortillas for 20-30 seconds in a dry skillet or microwave until pliable.
6. To assemble each wrap, lay a tortilla flat, spread about 2 tablespoons of tahini-lemon sauce in the center, then layer with 1/2 cup roasted vegetables, 1/4 cup white beans, and a handful of fresh spinach leaves.
7. Drizzle another teaspoon of tahini sauce over the filling. Fold the sides of the tortilla inward, then roll firmly from the bottom up to enclose the filling.
8. Slice wraps diagonally and serve warm or at room temperature. For meal prep, wrap tightly in foil and refrigerate up to 2 days.

Chef tips

• If you prefer a vegan protein boost, substitute white beans with cooked chickpeas or lentils.
• Use gluten-free tortillas to make this recipe gluten-free.
• For extra flavor, add a sprinkle of smoked paprika or chili flakes to the vegetable mix before roasting.
• Store leftover tahini sauce in an airtight container for up to 3 days and stir before use as it may thicken.