Looking for a fresh, healthy lunch option that’s both satisfying and bursting with flavor? These Grilled Veggie Wraps with Avocado have become my go-to meal when I want something nutritious yet incredibly tasty. They’re perfect for busy weekdays, casual weekend lunches, or even as a light dinner option that won’t weigh you down.
Ingredients
- 4 large flour tortillas (whole wheat or regular)
- 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 ripe avocados, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional: crumbled feta cheese
Instructions
- Preheat your grill or grill pan to medium-high heat (around 400°F).
- In a large bowl, toss the sliced vegetables with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Place the seasoned vegetables on the grill, making sure they don’t overlap. Cook for 4-5 minutes on each side until they develop nice grill marks and become tender but still maintain some crunch.
- While the vegetables are grilling, warm your tortillas slightly to make them more pliable. You can do this on the grill for about 30 seconds per side or in the microwave for 15-20 seconds.
- Lay out the warm tortillas and divide the grilled vegetables among them.
- Add sliced avocado to each wrap and sprinkle with feta cheese if desired.
- Roll the wraps tightly, tucking in the sides as you go, similar to how you’d roll a burrito.
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. Just reheat slightly before assembling the wraps.
- If you don’t have a grill, you can use a grill pan or roast the vegetables in the oven at 425°F for about 20 minutes.
- To prevent the avocado from browning if you’re not eating immediately, try squeezing a bit of lemon juice over the slices.
- For extra protein, consider adding grilled chicken, chickpeas, or black beans.
- These wraps can be served warm or at room temperature, making them perfect for packed lunches.
- If you’re watching your carbs, these vegetables work great in a lettuce wrap instead of a tortilla.
These Grilled Veggie Wraps with Avocado are incredibly versatile – feel free to mix and match vegetables based on what you have on hand. The key is getting those beautiful grill marks that add both flavor and texture to every bite. Remember to not overcrowd your grill to ensure each vegetable gets perfectly charred!
Grilled Veggie Wraps with Avocado
A fresh, healthy lunch option that's both satisfying and bursting with flavor. Perfect for busy weekdays, casual weekend lunches, or even as a light dinner.
Ingredients
- 4 large flour tortillas whole wheat or regular
- 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 ripe avocados sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional: crumbled feta cheese
Instructions
- Preheat your grill or grill pan to medium-high heat (around 400°F).
- In a large bowl, toss the sliced vegetables with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Place the seasoned vegetables on the grill, making sure they don't overlap. Cook for 4-5 minutes on each side until they develop nice grill marks and become tender but still maintain some crunch.
- While the vegetables are grilling, warm your tortillas slightly to make them more pliable. You can do this on the grill for about 30 seconds per side or in the microwave for 15-20 seconds.
- Lay out the warm tortillas and divide the grilled vegetables among them.
- Add sliced avocado to each wrap and sprinkle with feta cheese if desired.
- Roll the wraps tightly, tucking in the sides as you go, similar to how you'd roll a burrito.
