Heatwaves, summer vacation and getting my son ready for back-to-school has meant a lot less time in the kitchen, so a lot more express meals!

I picked up some parmesan cheese wraps at one of the local keto groceries, so this roasted vegetable was a breeze to prepare, without sacrificing on taste. 😋

Ingredients

2 parmesan cheese wraps
1 green bell pepper, sliced
1 summer squash, sliced
1 spring or green garlic (or scallion), sliced
1 Tbsp extra virgin olive oil
Salt and pepper, to taste

Tahini dressing
1 Tbsp tahini
1 Tbsp water
2 tsp sambal olek or sriracha
2 tsp sugar-free maple syrup
Pinch of salt

Yields: 2 servings
Per serving*:
Calories: 230
Net carbs: 6
Protein (grams): 8
Fat (grams): 18

Prep time: 5 min
Cook time: 25 min
Total time: 30 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

Slice the bell pepper, summer squash and garlic (or scallion) into long strips. Drizzle with olive oil, season to taste with salt and pepper, and toss well.

Transfer the vegetables to a parchment-lined baking sheet and bake for 25 min, until golden.

Prepare the tahini dressing by combining all the ingredients in a small bowl, whisking them, then set aside.

Once the vegetables have roasted, remove from the oven.

For each wrap, place half the roasted vegetables in a cheese wrap, then drizzle with the tahini sauce. Close the wrap and enjoy!

You can also substitute the cheese wraps with low carb tortilla or other wraps, which can also make a vegan alternative.

Baked cheese wrap alternative: If you prefer to melt the cheese wrap once rolled up, pop it back in the oven for about 5-8 min. Once melted as desired, enjoy with a knife and fork!

You can play around with the choice of roasted vegetables and other fillings for the wrap. Some crumbled feta cheese also works really well in this recipe, especially if baking the cheese wrap.