Roasted vegetable wrap with feta and rice with baked potato strips

The other night, I decided to recreate my favorite meal, with some modification of course, from The Mad Hatter, a bakery in Durham. I took the pictures, which is why they aren't very good. Ian's much better at taking the pictures!!! Regarding the nutritional ratio, it's a little heavy on the carb (I tend to do that) and fat sides, but a little light on the protein. You could add chicken to make it a little more balanced.

Ingredients:

1/2 of a yellow squash
1/2 of a zucchini
1/8 of a white onion
1/4 of a green pepper
1 serving of white rice (I like Dynasty for its flavor and consistency)
1 serving of tomato and basil feta cheese
1 medium red potato
1 wheat wrap

Directions:
1. Begin cooking the rice - this probably will take the longest.
2. Cut up the potato into thin slices. Toss in a Ziploc bag with a little oil and paprika.
3. Cut up the vegetables into slices and roast the vegetables and potatoes at 450°F until they are done. I used a cookie sheet for the vegetables and a pizza pan with holes for the potatoes.
4. Place the rice on top of the wrap, layer with the cheese and the roasted vegetables.

Nutritional Information for 1 serving:
432.8 calories
11.63 g fat
25 mg cholesterol
757 mg sodium
62 g carbohydrates
9 g sugars
8 g fiber
13 g protein