Mindful Sodexo 
A soft wrap stuffed with slow-roasted balsamic root vegetables, creamy dukkha spiced hummus, and fresh baby spinach
Nutrition Facts:
Calories: 430, Carbs: 59g, Protein: 12g, Fat: 16g, Sat. Fat: 4.5g, Cholesterol: 5mg, Sodium: 670mg, Fiber: 6g
Prep Time: 10 to 12 minutes Cook time: 12 to 15 minutes Yield: 4 wraps; 1 wrap each
Roasted Root Vegetable & Hummus Wrap
Balsamic Roasted Root Vegetables
- 4 ounces sweet potatoes, peeled, quartered, and sliced ½-inch on the bias
- 8 ounces parsnips, peeled and sliced ½-inch on the bias
- 8 ounces carrots, peeled and sliced ½-inch on the bias
- 8 ounces red onion, peeled and cut into 8 wedges
- 1 ½ teaspoon balsamic vinegar
- 1/8 teaspoon Kosher or sea salt
- 1/8 teaspoon ground black pepper
Roasted Root Vegetable & Hummus Wrap
- 1 Tablespoon sliced blanched almonds
- 1/8 teaspoon Kosher or sea salt
- One pinch of ground black pepper
- 1 ½ teaspoon black sesame seed
- 1 ½ teaspoon cumin seed
- 3/4 teaspoon coriander seed
- 4 (10-inch) whole-grain flour tortillas
- 3/4 cup store-bought hummus
- 2 ounces (about ¼ cup) crumbled goat cheese
- 4 cups (about 1 bag) of baby spinach
To Prepare Balsamic Roasted Root Vegetables
- 1. Place sweet potatoes, parsnips, carrots, and red onion on a parchment-lined sheet tray. Coat generously with cooking spray. Lightly toss. Lay in a single layer, making sure not to overcrowd. Roast in a preheated 450-degree Fahrenheit oven for 12 to 15 minutes or until lightly browned.
Note: Flip once halfway through cooking time to promote even browning. Remove onions before other vegetables if they start to char. - 2. Remove from heat and place in a bowl. Add balsamic vinegar, salt, and pepper. Toss to coat evenly. Cover and place in the refrigerator until ready to use.
To Prepare Roasted Root Vegetable & Hummus Wrap
- 1. In a bowl, combine almonds, salt, pepper, sesame, cumin, and coriander seeds. Set aside.
- 2. Warm a tortilla in a microwave or sauté pan over medium-high heat to soften.
- 3. Place 3 Tablespoons of hummus on the bottom third of each tortilla.
- 4. Spread ½ oz (about 1 Tablespoon) crumbled goat cheese on the top half of the tortilla, leaving a 1-inch border.
- 5. In order, top with:
- 1 ½ teaspoon seasoning mixture
- 1 cup of baby spinach
- About ½ cup balsamic roasted root vegetables. - 6. Tuck in the left and right sides of the tortilla over the filling. Roll to close burrito style, finishing with seam side down. Cut in half on the bias. Enjoy immediately! Or wrap and place in the refrigerator for up to 1 day.
