This grilled vegetable and hummus wrap is an easy, nutritious meal perfect for lunch or a light dinner.
It features seasonal vegetables grilled to perfection and combined with creamy hummus inside a whole wheat tortilla.
The wrap is vegetarian-friendly and can be prepared quickly, making it a great option for busy days.
Why You’ll Love This Recipe
- Grilling the vegetables enhances their natural sweetness and adds a smoky flavor.
- Hummus adds creaminess and a protein boost, balancing the texture of the crisp vegetables.
- Using a whole wheat tortilla increases fiber content, contributing to a satisfying and wholesome meal.
Grilled Vegetable and Hummus Wrap
A simple and healthy grilled vegetable wrap with creamy hummus, perfect for a quick vegetarian lunch or light dinner.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 2
- Yield
- 2 wraps
Ingredients
- 1 medium zucchini, sliced into 1/4-inch rounds (about 150g)
- 1 medium red bell pepper, seeded and sliced into strips (about 150g)
- 1 small red onion, sliced into rings (about 100g)
- 1 small eggplant, sliced into 1/4-inch rounds (about 200g)
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 teaspoon dried oregano (optional)
- 1/2 cup hummus (about 120g)
- 2 large whole wheat tortillas (10-inch / 25cm diameter)
- 1 cup fresh spinach leaves (about 30g)
- Juice of 1/2 lemon
Instructions
- Prepare and Grill Vegetables Preheat a grill pan or outdoor grill over medium-high heat. Brush the zucchini, bell pepper, onion, and eggplant slices with olive oil and sprinkle with salt, pepper, and oregano. Grill the vegetables for 3 to 4 minutes per side until tender and slightly charred. Remove and let cool briefly.
- Assemble the Wraps Lay the tortillas flat and spread 1/4 cup of hummus evenly over each. Distribute the grilled vegetables between the two wraps. Add the fresh spinach on top. Drizzle lemon juice over the fillings.
- Wrap and Serve Fold the bottom edge of the tortilla up over the filling, then fold the sides inward, rolling tightly to enclose. Slice each wrap diagonally and serve immediately.
Helpful Tips
- Use seasonal vegetables such as asparagus or mushrooms to vary the wrap.
- For extra protein, add cooked chickpeas or grilled tofu inside the wrap.
- To keep the wrap from getting soggy, serve immediately or keep components cool and assemble right before eating.
Storage and Make-Ahead
Wrap tightly in plastic wrap or foil and refrigerate for up to 24 hours.
For best texture and flavor, consume the wrap within 24 hours and avoid storing after assembly if possible.
Reheat vegetables separately if desired, but avoid microwaving the assembled wrap as the tortilla can become soggy.
Frequently Asked Questions
Can I prepare the grilled vegetables ahead of time?
Yes, grill the vegetables and store them in an airtight container in the refrigerator for up to 2 days. Assemble the wrap just before serving.
Is this wrap gluten-free?
No, this recipe uses whole wheat tortillas which contain gluten. To make it gluten-free, substitute with gluten-free tortillas.
What if I don't have a grill pan?
You can roast the vegetables in the oven at 425°F (220°C) for about 15-20 minutes until tender and slightly caramelized.
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