Herb-Laced Root Vegetable Wraps

Herb-laced wraps echo America’s fondness for portable lunches built on seasonal roots. Carrot, parsnip, and celery-root batons roast until caramelized with rosemary and thyme, then tuck into whole-wheat tortillas with spinach.

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 395 cal
• 14g protein
• 48g carbs
• 17g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 3 medium carrots, cut into batons
• 2 medium parsnips, cut into batons
• 1 small (about 12 oz) celery root, cut into batons
• 1 medium red onion, sliced into wedges
• 4 garlic cloves, smashed
• 1 tbsp chopped fresh rosemary leaves
• 1 tbsp fresh thyme leaves
• 3 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 large whole-wheat tortillas or lavash
• 3 cups baby spinach
• 1 cup cooked white beans, lightly mashed
• 1/3 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1 tsp lemon zest
• 2 tbsp toasted sesame seeds
• 3 oz crumbled feta

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment. Toss the carrot, parsnip, and celery-root batons with the onion wedges, smashed garlic, chopped rosemary, thyme, olive oil, salt, and pepper until evenly coated.
2. 2Spread the vegetables in a single layer on the pan. Roast until the edges are caramelized and the centers are tender when pierced, 25–30 minutes, tossing once halfway through.
3. 3While the roots roast, stir the lightly mashed white beans with most of the chopped parsley, the dill, lemon zest, and salt to make a quick herbaceous spread.
4. 4Warm the tortillas or lavash briefly in a dry skillet or directly over a low gas flame so they become pliable.
5. 5Lay each wrap flat and spread a generous layer of the herbed white-bean mixture down the center, leaving a border.
6. 6Pile baby spinach over the beans, then arrange a portion of the hot roasted root vegetables and onions on top.
7. 7Sprinkle crumbled feta and toasted sesame seeds over the filling, then finish with the remaining fresh parsley.
8. 8Fold in the sides of each wrap and roll tightly from the bottom up, tucking as you go so the filling stays secure.
9. 9Slice each wrap in half on the bias if desired and serve warm, or wrap tightly in parchment for a portable midday lunch that holds up well.