Roasted Asparagus Feta Wrap

The only challenging part I find about being a vegetarian is that I often run out of sandwich ideas I can make to quickly pack for my lunch.  I do a lot of hummus and bean dips, obvious from my numerous bean puree-related posts.  But sometimes a girl can only eat so much hummus.  So that leaves me wtih…PB&J? Eh, maybe occasionally, but I ate too many of those in grade school to make them a staple in my life again.

Since I can’t rely on lunch meats, (and really, why would I want to…I always found the stuff slimy and gross even during the periods where I did consume meat), I’m left looking for inventive lunch alternatives.  Which can be quite fun.  The one pictured above turned out to be a pleasant surprise.  Who knew asparagus could taste so good in a wrap?

Paired with a seasonal crunch from the radishes and a soft punch of flavor from the feta, asparagus does quite well in a sandwich wrap.  Roast the asparagus the night before for a quick wrap up the next morning.

And stay tuned for my next post, which will feature another one of my vegetarian sandwich favorites.

Roasted Asparagus Feta Wrap

(Makes 2 wraps)

-12 asparagus spears
-1 1/2 Tbsp. fresh lemon thyme (or any variety of thyme)
-4 garlic cloves, quartered
-Salt and pepper, to taste
-1 Tbsp. olive oil
-4 Tbsp. feta, crumbled
-2-3 radishes, sliced
-2 whole wheat tortilla wraps

Preheat oven to 450F.  Line baking sheet with aluminum foil.  Spread asparagus and garlic in a single layer across pan.  Toss asparagus and garlic with olive oil and thyme.  Sprinkle with salt and pepper.  Roast for 8-10 minutes, or until asparagus is nearly tender while retaining a slight crisp.

Divide asparagus and garlic between wraps.  Top with feta and radishes.  Wrap, and enjoy.