Save A vibrant, wholesome wrap filled with roasted seasonal vegetables and creamy hummus, perfect for a satisfying lunch or light dinner.
I love making these wraps when I want a quick yet nutritious meal that satisfies my cravings without any guilt.
Ingredients
- Vegetables: 1 medium zucchini sliced into strips, 1 red bell pepper sliced, 1 yellow bell pepper sliced, 1 small red onion sliced, 1 small eggplant sliced into thin strips, 2 tbsp olive oil, 1 tsp dried oregano, ½ tsp ground black pepper, ½ tsp sea salt
- Wraps & Fillings: 4 large whole wheat tortillas or wraps, 1 cup hummus (store-bought or homemade), 1 cup baby spinach or arugula leaves, ½ cup shredded carrots, ¼ cup fresh parsley chopped (optional)
Instructions
- Preheat oven:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare vegetables:
- Arrange zucchini, bell peppers, red onion, and eggplant on the prepared baking sheet. Drizzle with olive oil, sprinkle with oregano, black pepper, and salt. Toss to coat evenly.
- Roast vegetables:
- Roast vegetables for 20 25 minutes, turning once halfway, until tender and lightly browned. Let cool slightly.
- Warm tortillas:
- Warm tortillas briefly in a dry skillet or microwave for easier rolling.
- Spread hummus:
- Spread about ¼ cup hummus over each tortilla, leaving a 1-inch border.
- Layer fillings:
- Layer roasted vegetables, spinach or arugula, shredded carrots, and parsley evenly over the hummus.
- Roll wraps:
- Fold in the sides of the tortilla, then roll up tightly from the bottom to form a wrap.
- Serve:
- Slice in half and serve immediately, or wrap in parchment for later.
Save This recipe is a family favorite that brings everyone to the table eager to enjoy fresh healthy flavors together.
Required Tools
Baking sheet, parchment paper, chefs knife, cutting board, mixing bowl (optional), spatula or tongs
Allergen Information
Contains gluten (in wheat tortillas) use certified gluten-free wraps if needed. Contains sesame (in hummus) avoid or use sesame-free hummus if allergic.
Nutritional Information
Calories 310 Total Fat 11 g Carbohydrates 45 g Protein 8 g per wrap
Save This recipe is quick to prepare and packed with nutrition, making it ideal for any meal of the day.
Recipe FAQs
- → How do I prepare the vegetables for roasting?
Slice zucchini, bell peppers, eggplant, and red onion into strips. Toss them with olive oil, oregano, salt, and pepper before roasting to enhance their natural flavors.
- → Can I use different greens in the wraps?
Yes, baby spinach or arugula both add a fresh, slightly peppery note that complements the roasted vegetables well.
- → What is the best way to warm the wraps?
Briefly heating the tortillas in a dry skillet or microwave softens them, making rolling easier and preventing tearing.
- → Are there suitable substitutions for hummus?
While hummus adds creaminess and flavor, alternatives like tahini or avocado spread can be used depending on preference.
- → How long can the roasted vegetables be stored?
Roasted veggies keep well in the refrigerator for up to three days, making them convenient for meal prep.
- → Can I make these wraps gluten-free?
Yes, using certified gluten-free wraps ensures the dish accommodates gluten sensitivity without compromising taste.