Ingredients Jump to Instructions ↓

  1. 1 large burrito-sized whole wheat tortilla (10-12 inches)

  2. 1 onion

  3. 1 red pepper

  4. 1 zucchini squash

  5. Olive oil, for drizzling

  6. Salt and pepper

  7. 1 cup raw baby spinach

  8. 1 carrot, grated

  9. 4 cherry tomatoes, halved

  10. 1/4 cup shredded cheese

  11. 1-2 tablespoons Hidden Valley® Original Ranch® Dressing

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees 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 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.


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