Name: Hummus and Grilled Vegetable Wrap
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean-Inspired
Ingredients: 4 large tortillas or wraps; 1 cup hummus; 1 medium zucchini, sliced lengthwise; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 small red onion, sliced; 1 small eggplant, sliced (optional); 3 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 2 cups spinach or arugula; 1 tablespoon lemon juice (optional)

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I love making a Hummus and Grilled Vegetable Wrap when I want something fresh, filling, and full of flavor without feeling heavy. It’s warm, colorful, and satisfying, with creamy hummus balancing perfectly against smoky grilled vegetables.

Why You’ll Love This Recipe

I like this recipe because it’s simple, wholesome, and easy to adapt. The grilled vegetables add depth and sweetness, while the hummus brings everything together with a smooth, savory bite. I also enjoy how well it works for quick lunches, light dinners, or meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

large tortillas or wraps
hummus
zucchini
bell peppers
red onion
eggplant (optional)
olive oil
salt
black pepper
garlic powder
paprika
spinach or arugula
lemon juice (optional)

Directions

I start by slicing the vegetables into long strips. I toss them with olive oil, salt, black pepper, garlic powder, and paprika.

I grill the vegetables on a grill pan or outdoor grill over medium heat until tender and lightly charred on both sides. I remove them from the heat and let them cool slightly.

I warm the tortillas briefly, then spread a generous layer of hummus over each one. I layer on the grilled vegetables and add a handful of spinach or arugula. I finish with a small squeeze of lemon juice if I want extra brightness.

I roll the wraps tightly, cut them in half, and serve immediately.

Servings and timing

I usually get about 4 wraps from this recipe.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Variations

I sometimes add crumbled feta or sliced avocado for extra richness. When I want more protein, I include grilled chicken, tofu, or chickpeas. I also like switching the hummus flavor to roasted red pepper or garlic for variety.

storage/reheating

I store the grilled vegetables separately in an airtight container in the refrigerator for up to 3 days. I assemble the wraps just before eating so the tortillas don’t get soggy. If needed, I reheat the vegetables briefly before assembling.

FAQs

Can I make these wraps ahead of time?

I prep all the ingredients ahead, but I assemble the wraps right before serving for the best texture.

What vegetables work best for grilling?

I find zucchini, bell peppers, onions, and eggplant grill especially well.

Can I make this wrap vegan?

I keep it vegan by using hummus and skipping any cheese-based add-ins.

What type of wrap should I use?

I like whole wheat or spinach tortillas, but flatbreads work well too.

Can I make this without a grill?

I cook the vegetables in a hot skillet or roast them in the oven if I don’t have a grill.

Conclusion

I keep the Hummus and Grilled Vegetable Wrap in my rotation because it’s fresh, flexible, and deeply satisfying. Every time I make it, I’m reminded how simple ingredients can come together into a meal that feels nourishing and full of flavor.

Hummus and Grilled Vegetable Wrap

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A fresh, colorful wrap filled with smoky grilled vegetables and creamy hummus, offering a light yet filling meal that’s wholesome, flavorful, and satisfying.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 wraps
Category: Main Course
Method: Grilling
Cuisine: Mediterranean-Inspired
Diet: Vegan

Ingredients

4 large tortillas or wraps
1 cup hummus
1 medium zucchini, sliced lengthwise
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
1 small eggplant, sliced (optional)
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 cups spinach or arugula
1 tablespoon lemon juice (optional)

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Instructions

Slice all vegetables into long strips.
Toss vegetables with olive oil, salt, black pepper, garlic powder, and paprika.
Grill vegetables on a grill pan or outdoor grill over medium heat until tender and lightly charred, about 3–4 minutes per side.
Remove vegetables from heat and let cool slightly.
Warm tortillas briefly in a skillet or microwave.
Spread a generous layer of hummus evenly over each tortilla.
Layer grilled vegetables and a handful of spinach or arugula on top.
Finish with a small squeeze of lemon juice if desired.
Roll wraps tightly, cut in half, and serve immediately.