Looking for a fresh, healthy lunch option that’s both satisfying and packed with flavor? These Grilled Veggie Wraps with Hummus are my go-to solution for a quick and nutritious meal. What I love most about these wraps is how customizable they are – you can use whatever vegetables you have on hand and still create something delicious.
Ingredients
- 4 large flour tortillas (whole wheat or regular)
- 1 cup hummus (store-bought or homemade)
- 1 zucchini, sliced lengthwise
- 1 red bell pepper, cut into strips
- 1 yellow squash, sliced lengthwise
- 1 red onion, sliced into rings
- 2 portobello mushrooms, sliced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: baby spinach or arugula
Instructions
- Preheat your grill or grill pan to medium-high heat (around 400°F).
- Toss the sliced vegetables with olive oil, Italian seasoning, salt, and pepper in a large bowl.
- Place the seasoned vegetables on the grill, working in batches if necessary. Grill for 3-4 minutes per side until you see nice char marks and the vegetables are tender but still slightly crisp.
- While the vegetables are grilling, warm your tortillas slightly to make them more pliable. You can do this by placing them on the grill for about 30 seconds per side.
- To assemble, spread about ¼ cup of hummus on each tortilla, leaving a small border around the edges.
- Layer the grilled vegetables on top of the hummus, adding fresh greens if desired.
- Roll the wraps tightly, tucking in the sides as you go, similar to how you’d roll a burrito.
- Optional: Return the wrapped tortillas to the grill for 1-2 minutes to get light grill marks and warm everything through.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 wraps
Recipe Notes
These helpful tips will ensure your Grilled Veggie Wraps with Hummus turn out perfectly every time:
- Make sure to slice your vegetables consistently in thickness for even cooking.
- Don’t overcrowd the grill – give your vegetables enough space to cook properly.
- Pat grilled vegetables with paper towels before assembling to prevent soggy wraps.
- For meal prep, grill the vegetables in advance and store them separately from the tortillas and hummus. Assemble just before eating.
- Try different hummus flavors like roasted red pepper or garlic to mix things up.
- If you’re making these for later, wrap them tightly in parchment paper or aluminum foil to keep them fresh.
- For a low-carb option, use large lettuce leaves instead of tortillas.
Grilled Veggie Wraps with Hummus
A fresh, healthy lunch option that's both satisfying and packed with flavor. These Grilled Veggie Wraps with Hummus are customizable – use whatever vegetables you have on hand.
Ingredients
- 4 large flour tortillas whole wheat or regular
- 1 cup hummus store-bought or homemade
- 1 zucchini sliced lengthwise
- 1 red bell pepper cut into strips
- 1 yellow squash sliced lengthwise
- 1 red onion sliced into rings
- 2 portobello mushrooms sliced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: baby spinach or arugula
Instructions
- Preheat your grill or grill pan to medium-high heat (around 400°F).
- Toss the sliced vegetables with olive oil, Italian seasoning, salt, and pepper in a large bowl.
- Place the seasoned vegetables on the grill, working in batches if necessary. Grill for 3-4 minutes per side until you see nice char marks and the vegetables are tender but still slightly crisp.
- While the vegetables are grilling, warm your tortillas slightly to make them more pliable. You can do this by placing them on the grill for about 30 seconds per side.
- To assemble, spread about ¼ cup of hummus on each tortilla, leaving a small border around the edges.
- Layer the grilled vegetables on top of the hummus, adding fresh greens if desired.
- Roll the wraps tightly, tucking in the sides as you go, similar to how you'd roll a burrito.
- Optional: Return the wrapped tortillas to the grill for 1-2 minutes to get light grill marks and warm everything through.