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Veggie Wrap

Prep Time: 10 minutes  

Cook Time: 20 minutes

Servings: 1-2



1-2 large Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains) 
1 cup red bell pepper, cut into ½-inch thick strips
1 cup orange bell pepper, cut into ½-inch thick strips
1 cup yellow bell pepper, cut into ½-inch thick strips
½ cup brussels sprouts, quartered
½ cup purple potatoes, sliced into ½-inch rounds
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes


  1. Preheat oven to 425°F.
  2. To a medium mixing bowl, add vegetables, olive oil, salt, black pepper, and red pepper flakes. Toss to coat and transfer to a non-stick baking sheet.
  3. Place in the oven and bake until vegetables are fork tender, about 15 minutes.
  4. Add to the broiler for 2-3 min for a charred look (optional).
  5. Let the vegetables cool and then place in the center of a Crepini and fold to create a wrap.