Harissa Roasted Vegetable Wrap
Roasted vegetables tossed in harissa spice blend, wrapped in flatbread with tahini-lemon dressing and fresh herbs. Warm, spiced, and assembled fresh.
Ingredients
Method
Preheat oven to 425°F. Cut zucchini, bell pepper, red onion, and carrots into 1-inch pieces.
Toss diced vegetables with olive oil, harissa spice blend, and salt on a sheet pan.
Roast in the oven for 22–25 minutes, stirring halfway through, until vegetables are tender and lightly charred.
Warm flour tortillas over a flame or in a skillet for 30 seconds per side until pliable.
Lay out each tortilla and spread 2 tablespoons tahini-lemon dressing down the center.
Top with roasted vegetables, fresh parsley, cucumber slices, and pomegranate seeds.
Roll tightly, tucking in the sides, and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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