Roasted Vegetable Wraps

Ingredients

• 8 ounces sliced mushrooms
• 1 cup grape tomatoes
• 2 cups broccoli florets
• ½ medium onion, thinly sliced
• 1 large red bell (capsicum) peppers, thinly sliced
• 4 cloves garlic, finely minced
• 2 tablespoons thyme, leaves
• 2/3 cup light sour cream
• ½ large lemon, juiced
• ½ cup parsley, finely chopped
• 4 flat bread
• 4 tablespoons low fat feta cheese, crumbled

Directions

1. Preheat the oven to 450 degrees, and spray a large cookie sheet with olive oil cooking spray.
2. Toss vegetables with thyme and garlic. Spread out onto cookie sheet and spray with olive oil cooking spray. Lightly sprinkle with salt and pepper.
3. Roast for 20 - 25 minutes until vegetables are softened, but not mushy.
4. Combine sour cream, lemon juice and parsley in a small bowl.
5. Spread the sour cream mixture on each flatbread and top with vegetables and feta cheese. Gently roll wrap up, lightly compressing them as you roll them up so they stick together.
6. Slice in half and serve.

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