Veggie Wraps with Goat Cheese

Name: Veggie Wraps with Goat Cheese
Total time: 40 min
Yield: 4
Ingredients: 2 portobello mushroom caps, sliced; 1 large red pepper, sliced; 8 oz. green beans; 2 tbsp. olive oil; 1/4 tsp. salt; 2 15 oz. cans chickpeas, drained; 3 tbsp. lemon juice; 1/4 tsp. pepper; 4 soft-taco-size whole grain wraps; 1 oz. fresh goat cheese, crumbled; Lemon wedges

By The Good Housekeeping Test KitchenPublished: Feb 1, 2016

Mike Garten

Yields:

Total Time:

40 mins

Jump to recipe

Load up on fiber with "diet" food like these wraps and she up to two pounds a week!

Advertisement - Continue Reading Below

Ingredients

2
portobello mushroom caps, sliced
1
large red pepper, sliced
8 oz.
green beans
2 Tbsp.
olive oil
1/4 tsp.
salt
2
15 oz. cans chickpeas, drained
3 Tbsp.
lemon juice
1/4 tsp.
pepper
4
soft-taco-size whole grain wraps
1 oz.
fresh goat cheese, crumbled
Lemon wedges

Directions

1. Step 1On 2 rimmed baking sheets, toss mushrooms, red pepper and green beans with olive oil and salt. Roast in 450°F oven 30 minutes.
2. Step 2Mash chickpeas with lemon juice and pepper; spread on whole-grain wraps. Top with veggies and goat cheese. Fold to wrap. Serve with lemon wedges.

AIR FRYING INSTRUCTIONS: In large bowl, toss mushrooms, red pepper and green beans with 1 tablespoon olive oil and 1/4 teaspoon salt. Heat air fryer to 400°F. Working in batches if needed, air-fry vegetables, shaking occasionally, until just tender, 8 to 10 minutes. Meanwhile, mash chickpeas with lemon juice, 1 tablespoon oil and 1/4 teaspoon pepper; spread on wraps. Divide veggies and goat cheese among wraps and roll up.

NUTRITION (per serving): About 465 cals, 19 g protein, 66 g carbs, 16 g fat (3 g sat), 17 g fiber, 910 mg sodium.

Advertisement - Continue Reading Below