Ingredients (12)
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shredded vegan cheese ¼ cup
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carrot grated 1
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raw, baby spinach 1 cup
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large, whole wheat, burrito-size tortilla (10-12 inches) 1
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onion 1
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red pepper 1
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zucchini squash 1
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cherry tomatoes halved 4
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olive oil for drizzling
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salt
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pepper
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Hidden Valley® Original Ranch® Plant Powered Dressing 1–2 tablespoons
Steps (2)
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1
Preheat oven to 375°F. Halve onion, pepper (remove seeds) and squash, and toss in olive oil and salt and pepper. Roast on baking sheet until tender, about 30 minutes, turning halfway through. Cool and chop veggies, mix together into a roasted vegetables, and set aside in small bowl. Lay the tortilla flat on the counter. Place the spinach, carrots, tomatoes and cheese in the lower third of the tortilla. Drizzle on the Hidden Valley® Original Ranch® Plant Powered dressing and top with a few spoons of the roasted vegetables. Roll tightly away from you, folding in the sides of the burrito as you go. Wrap tightly in wax paper, and then cut in half. Serves 2.
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2
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