Save This vibrant grilled veggie and hummus wrap has become my weeknight dinner salvation when I need something nutritious yet satisfying in under 30 minutes. The combination of smoky grilled vegetables with creamy hummus creates a Mediterranean-inspired meal that feels both wholesome and indulgent.
I first created these wraps during a particularly busy work week when I needed something that could be prepared quickly but still felt like a proper meal. Now they've become my go-to solution whenever friends with different dietary preferences come over for casual dinners.
Ingredients
- Zucchini slices: offer a tender texture and mild flavor that absorbs the smoky char from grilling beautifully
- Red bell pepper: adds natural sweetness and vibrant color look for peppers with smooth glossy skin
- Red onion: provides aromatic depth and a slight bite choose firm onions with dry papery skins
- Eggplant rounds: absorb flavors wonderfully select smaller eggplants for fewer seeds and less bitterness
- Baby spinach: introduces fresh greens and nutrients with no additional cooking required
- Hummus: creates the creamy base that holds everything together use a smooth variety for best spreading
- Extra virgin olive oil: enhances Mediterranean flavors choose a good quality oil for best results
- Lemon juice: brightens all the flavors use fresh squeezed for the most vibrant taste
- Whole wheat tortillas: provide a nutty flavor and extra fiber look for pliable ones without tears
- Smoked paprika: optional adds wonderful depth and smokiness Spanish varieties offer the best flavor
- Fresh herbs: introduce brightness and color choose based on what complements your other meals that week
Instructions
- Preheat Your Grill Pan:
- Heat your grill pan or skillet over medium-high heat until it's quite hot. You want it hot enough to create those beautiful char marks on the vegetables. A drop of water should sizzle immediately when it hits the surface. This usually takes about 3-4 minutes of preheating.
- Season The Vegetables:
- In a large mixing bowl, combine your sliced zucchini, red bell pepper, onion, and eggplant. Drizzle with olive oil and lemon juice, making sure every piece gets lightly coated. Sprinkle with salt, pepper, and smoked paprika if using. Toss gently with your hands to ensure even coating without breaking the more delicate vegetables.
- Grill In Batches:
- Place vegetables in a single layer on your hot grill pan, working in batches to avoid overcrowding. Overcrowding causes steaming rather than charring. Let each piece cook undisturbed for 2-3 minutes until you see distinct grill marks and slight softening. Flip once and cook the other side. The vegetables should be tender but still have some structure.
- Warm The Tortillas:
- Briefly heat each tortilla in a dry skillet for about 10-20 seconds per side or wrap stack in damp paper towel and microwave for 15 seconds. This makes them pliable and easier to roll without cracking. You want them warm but not crispy.
- Assemble Your Wraps:
- Lay each warmed tortilla flat and spread about 1/4 cup of hummus in an even layer, leaving a one-inch border all around. The border prevents filling from squeezing out when you roll. Spread the hummus thickly enough to act as glue for the vegetables.
- Layer The Fillings:
- Arrange your grilled vegetables in an even layer over the hummus, slightly overlapping each other. Place them in the center third of the tortilla, creating a neat line of ingredients. Add a handful of fresh spinach on top, which will slightly wilt from the residual heat of the grilled vegetables.
- Roll With Precision:
- Fold the bottom edge of the tortilla up and over the filling, then fold in the sides. Continue rolling away from you, keeping the wrap tight by pulling back slightly as you roll forward. This technique ensures a secure wrap that won't fall apart when cut or eaten.
Save The smoked paprika is truly the secret weapon in this recipe. I discovered its transformative power during a cooking class in Spain, and now I keep it as a staple in my spice cabinet. Even when I'm short on time, that one ingredient gives these simple vegetables a complexity that makes the wraps taste like they took much longer to prepare.
Storage Tips
These wraps stay fresh when wrapped tightly in parchment paper then foil for up to 24 hours in the refrigerator. The parchment prevents the tortilla from becoming soggy while the foil keeps everything secure. For meal prep, I recommend storing the grilled vegetables and hummus separately, then assembling just before eating. This way, you can enjoy them for up to three days. The vegetables actually develop more flavor after a day in the refrigerator, making next-day wraps sometimes even better than fresh ones.
Clever Substitutions
If you dont have a grill pan, roasting the vegetables at 425°F for 15-20 minutes works beautifully and adds a different but equally delicious flavor profile. No hummus? Greek yogurt mixed with a little tahini and lemon juice creates a protein-rich alternative. For a lower-carb option, large lettuce leaves can replace tortillas, creating fresh vegetable cups instead of wraps. Sweet potatoes can substitute for eggplant during fall and winter months, providing more heartiness and natural sweetness that pairs wonderfully with the smoky grilled flavors.
Serving Suggestions
For a complete meal, serve these wraps alongside a simple Mediterranean cucumber and tomato salad dressed with lemon juice and olive oil. When entertaining, cut the wraps into pinwheels and secure with toothpicks for an elegant appetizer option. During summer months, these make perfect picnic fare since they travel well and taste great at room temperature. For additional protein, consider adding a side of lentil soup or a small portion of tabbouleh salad with extra chickpeas mixed in.
Seasonal Adaptations
Spring version uses asparagus, spring onions, and radishes for brightness. Summer edition incorporates grilled corn, cherry tomatoes, and basil. Fall adaptation features roasted butternut squash, brussels sprouts, and sage.
Success Stories
These wraps have converted numerous vegetable skeptics in my family. My brother, who typically avoids anything remotely plant-based, requested the recipe after trying these at a family gathering. The combination of smoky char and creamy hummus creates a flavor profile that satisfies even dedicated carnivores. Several friends have reported that these wraps have become their go-to option for packing lunches for picky children, who love the interactive eating experience and customizable nature of the fillings.
Save The smoked paprika is truly the secret weapon in this recipe. I discovered its transformative power during a cooking class in Spain, and now I keep it as a staple in my spice cabinet. Even when I'm short on time, that one ingredient gives these simple vegetables a complexity that makes the wraps taste like they took much longer to prepare.
Recipe FAQ Section
- → Can I use different vegetables?
Yes, swap in seasonal options like mushrooms, carrots, or asparagus for your preferred flavor and texture.
- → Is this suitable for vegans?
Absolutely—choose vegan tortillas and verify your hummus is dairy-free for a fully plant-based result.
- → What type of hummus works best?
Classic plain hummus complements the grilled veggies, but roasted garlic or lemon hummus adds extra depth.
- → How can I add extra crunch?
Include fresh cucumber slices or shredded carrots for a crunchy contrast to the soft grilled vegetables.
- → How can I make this gluten-free?
Replace wheat tortillas with your favorite gluten-free wraps or flatbreads for a gluten-free meal option.