Simple Lunch Wrap

• 2-3 carrots, cut lengthwise into 2-inch long pieces

• 2-3 beets, cut lengthwise into 2-inch long pieces

• 1 leek, cut lengthwise into 2-inch long pieces

• Sauerkraut (optional, but so good)

• Greens (mesclun, spinach, pea shoots, or arugula)

• Olive oil

• Balsamic vinegar

• Salt and pepper

• Your favorite cheese, grated, crumbled, or sliced, optional

• Large tortilla wraps

Toss sliced veggies with olive oil, balsamic vinegar, salt, and pepper. Roast at 400 until lightly browned, tossing as needing. Let veggies cool to room temperature. (These store great in the fridge for awhile, so feel free to make a larger batch for future sandwiches.) Lay your wrap out, and decorate with greens, sauerkraut, cheese, and roasted veggies. Wrap up and enjoy!