Looking for a fresh, healthy meal that’s packed with flavor? These Grilled Veggie Wraps with Guacamole are my go-to choice for a quick and satisfying lunch or dinner. They’re incredibly versatile, nutrient-rich, and perfect for those warm days when you want something light but filling. The combination of smoky grilled vegetables and creamy guacamole creates an explosion of flavors that’ll make you forget you’re eating something so healthy.
Ingredients
For the Grilled Vegetables:
- 2 medium zucchini, sliced lengthwise
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, sliced into rings
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Guacamole:
- 2 ripe avocados
- 1 lime, juiced
- 1/2 red onion, finely diced
- 1 tomato, diced
- 2 tablespoons fresh cilantro, chopped
- Salt to taste
For Assembly:
- 4 large tortilla wraps (whole wheat or regular)
- 2 cups fresh spinach leaves
Instructions
- Preheat your grill to medium-high heat (around 400°F).
- Toss the sliced vegetables with olive oil, garlic powder, salt, and pepper in a large bowl.
- Grill the vegetables for 4-5 minutes per side until they have nice grill marks and are tender but still slightly crisp.
- While the vegetables are grilling, prepare the guacamole by mashing the avocados in a bowl and mixing in the lime juice, diced onion, tomato, cilantro, and salt.
- Warm the tortillas on the grill for about 30 seconds per side.
- Spread a generous layer of guacamole on each tortilla.
- Layer with fresh spinach and the grilled vegetables.
- Roll up tightly, tucking in the sides as you go.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 wraps
Recipe Notes
- For meal prep, grill the vegetables in advance and store them in an airtight container for up to 3 days.
- If you don’t have a grill, you can use a grill pan or roast the vegetables in the oven at 425°F for 20-25 minutes.
- To prevent the wraps from getting soggy, pat the grilled vegetables dry with paper towels before assembling.
- Make sure your avocados are perfectly ripe – they should yield slightly when gently pressed.
- For extra protein, add black beans or grilled chicken to your wraps.
- To keep leftover guacamole fresh, press plastic wrap directly onto its surface before storing in the refrigerator.
Grilled Veggie Wraps with Guacamole
Fresh, healthy meal packed with flavor. Quick and satisfying lunch or dinner. Combination of smoky grilled vegetables and creamy guacamole.
Ingredients
- 2 medium zucchini sliced lengthwise
- 1 red bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 1 red onion sliced into rings
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 ripe avocados
- 1 lime juiced
- 1/2 red onion finely diced
- 1 tomato diced
- 2 tablespoons fresh cilantro chopped
- 4 large tortilla wraps whole wheat or regular
- 2 cups fresh spinach leaves
Instructions
- Preheat your grill to medium-high heat (around 400°F).
- Toss the sliced vegetables with olive oil, garlic powder, salt, and pepper in a large bowl.
- Grill the vegetables for 4-5 minutes per side until they have nice grill marks and are tender but still slightly crisp.
- While the vegetables are grilling, prepare the guacamole by mashing the avocados in a bowl and mixing in the lime juice, diced onion, tomato, cilantro, and salt.
- Warm the tortillas on the grill for about 30 seconds per side.
- Spread a generous layer of guacamole on each tortilla.
- Layer with fresh spinach and the grilled vegetables.
- Roll up tightly, tucking in the sides as you go.