Roasted Vegetable Wrap

I’ve always been fascinated by the art of entertaining. As a small child, I would watch my mother and grandmother effortlessly moved around the kitchen - expertly preparing beautiful dishes, setting a strategic pace, and tying last-minute details together. Our guests were graciously invited to join us at the table, a spot set with them in mind. After everyone was seated, the food was served.

As I grew up and had a family of my own, I carried on the tradition of entertaining - but not at first. Our very first home had a galley kitchen which I can honestly never remember utilizing. Most of our social interactions were around the restaurant table. It wasn’t until we were relocated to Iowa that I began to crave the social interactions that went on around my family table. At the time, I was 24 years old with a baby and no social network. By becoming involved in my community and reaching out to fellow moms, I was able to form an amazing circle of friends. Many of the couples had diverse backgrounds, had been world travelers and experienced the cultural differences that our world provides. Sunday evenings became a time in which we would gather together to share stories, an occasional drink, and food. With such a diverse group of friends, we ultimately decided to create themes for our Sunday get togethers. They varied from Asian to French to Italian and even South African one evening. (Our friends from Chad were especially excited to prepare a meal from their homeland). During that time in our lives, we not only broadened our palates but we also formed lifelong friendships. Never doubt the power of a dinner table to bring people together.

How does chimichurri fit into this story? Flank steak with chimichurri sauce was one of the first dishes I made for our communal dinners. Chimichurri is a marinade that hails from Argentina and Uruguay. A simple and fresh sauce that consists of herbs, garlic, and olive oil. A lighter twist off of that recipe, I created this simple roasted vegetable wrap with our dried chimichurri spice blend. All the herbs and spices you would find in a traditional sauce condensed into an incredibly convenient spice blend.

Chimichurri Roasted Vegetable Wrap Recipe

Yields 3-4 wraps


  • 1 red bell pepper (sliced and de-seeded)
  • 1 yellow bell pepper (sliced and de-seeded)
  • ½ yellow onion (sliced)
  • ½ eggplant (thinly sliced lengthwise)
  • 1 zucchini (sliced thin lengthwise)
  • 6-8 portabella mushrooms (cleaned and de-stemmed)
  • 2 Tablespoons chimichurri spice rub
  • ¼ cup olive oil
  • ½ cup feta cheese
  • 4 whole wheat or white tortillas


Add the sliced vegetables to a large bowl. In a separate small bowl, whisk together the chimichurri spice rub and olive oil. Drizzle the sauce over top of the vegetables and toss to combine. Turn the grill on medium-high and grill the vegetables until soft and tender. (I usually place my vegetables in a large cast iron pan on the grill to assure no vegetables fall through the grate). Warm the tortillas on the grill for 1-2 minutes. Layer the vegetable onto the tortilla and sprinkle with feta cheese. Roll up and enjoy!