Goat cheese, pesto and vegetable wraps

    35 min

    A delicious vegetarian wrap, which is ideal to pop into your packed lunch. An array of cooked vegetables are wrapped in a flour tortilla, together with pesto, goat cheese and avocado.

    37 people made this

    Makes: 4 wraps

    • 1 red onion, sliced
    • 1 courgette, sliced
    • 1 aubergine , sliced
    • 115g fresh mushrooms, sliced
    • 1 red pepper, sliced
    • 1 tablespoon olive oil
    • salt and ground black pepper to taste
    • 4 wholemeal flour tortillas
    • 4 tablespoons goat cheese or Chevre
    • 4 tablespoons basil pesto
    • 1 large avocado, sliced

    Prep:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Place the onion, courgette, aubergine, mushrooms and pepper into a large container with a tight fitting lid. Drizzle the olive oil over the vegetables and season with salt and pepper. Close the lid and shake to coat.
    2. Heat a large frying pan over medium heat. Place the seasoned vegetables on the preheated pan, stir and cook until tender, about 10 minutes.
    3. Spread each tortilla with 1 tablespoon goat cheese and 1 tablespoon pesto. Divide the sliced avocado among the tortillas and top with the mixed veggies. Fold in the bottom of each tortilla and roll each up into a snug wrap.


    Goes great with leftover barbecueed chicken for a non-vegetarian option.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (29)


    This was delicious. I made about 12 ounces of pesto using cilantro and almonds with olive oil and salt, plus I also used cream cheese in place of goat cheese and then followed the rest of the recipe and it turned out amazing. Was amazed I actually made something so good. Thank you so much for this great one. I'll be making it a pretty often now!  -  19 May 2010  (Review from Allrecipes US | Canada)


    This was awesome! I made the vegetables one day and then ate the wraps for lunch throughout the week- something delicious to look forward to every afternoon!  -  22 Mar 2010  (Review from Allrecipes US | Canada)


    I followed the directions the first time I made it, and the veggies ended up being mushy (peppers were still kind of crunchy). The second time, I cooked the peppers for 2 minutes, added the onion and cooked another 2 minutes, then added the eggplant and mushrooms for 5-7 minutes. Textures were perfect! I also added chicken which I had marinaded in balsamic vinegar with a little salt, pepper and garlic powder. We used Feta cheese instead of goat cheese - it was a hit!  -  18 May 2012  (Review from Allrecipes US | Canada)