I made these Grilled Vegetable Wraps with Hummus Recipe on a busy afternoon when I wanted something fresh but filling, and they instantly became a favorite. I love how the veggies turn slightly smoky and sweet once grilled. The creamy hummus pulls everything together in the best way.
Every bite feels wholesome without being boring. If you like simple food that tastes restaurant-worthy, this wrap is for you. You can also enjoy similar flavors in Cilantro Lime Chicken Thighs Recipe, which brings a tangy, herby twist to your meal rotation.
Ingredients
Here’s a quick intro before the list: these ingredients are simple, but each one plays an important role in flavor and texture.
- Whole wheat wraps – 4 large (they’re sturdy, fiber-rich, and hold the fillings without tearing)
- Zucchini – 2 medium, sliced lengthwise (grills quickly and absorbs seasoning without becoming soggy)
- Red bell pepper – 1 large, sliced (adds natural sweetness and vibrant color to the wrap)
- Red onion – 1 medium, sliced (grilling softens the sharp bite and brings out sweetness)
- Olive oil – 1½ tablespoons (helps vegetables cook evenly and enhances their natural flavor)
- Italian seasoning – 1 teaspoon (a balanced herb blend that complements grilled vegetables)
- Salt – ½ teaspoon, or to taste (enhances flavor without overpowering the veggies)
- Black pepper – ¼ teaspoon (adds gentle heat and depth)
- Fresh spinach – 1½ cups (fresh works best; frozen spinach releases excess water and makes wraps soggy)
- Hummus – ½ to ¾ cup (use thick, creamy hummus so it stays in place when wrapping)
- Optional feta cheese – ¼ cup, crumbled (adds a salty, tangy contrast to the creamy hummus)
Note: This ingredient quantity makes approximately 4 full wraps, ideal for 4 servings. You can pair these wraps with Crockpot Greek Chicken Meatballs with Creamy Tomato Orzo Recipe for a hearty meal that complements the freshness of the vegetables.
Variations
- Before switching things up, know that this recipe is very flexible. You can easily adapt it to your taste or dietary needs.
- For a dairy-free version, skip the feta or use a plant-based alternative.
- For extra protein, add grilled tofu or chickpeas seasoned the same way as the vegetables.
- For a flavor boost, try roasted garlic hummus or red pepper hummus instead of plain.
- For low-carb options, serve the filling in lettuce cups instead of wraps.
Cooking Time
Here’s a quick breakdown so you can plan easily.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Equipment You Need
Before starting, gather these tools to keep things smooth.
- Grill pan or outdoor grill – used to cook vegetables evenly with char marks
- Large mixing bowl – for tossing vegetables with oil and seasoning
- Tongs – to flip vegetables easily while grilling
- Sharp knife – for slicing vegetables cleanly
- Cutting board – to prep all ingredients safely
How to Make Grilled Vegetable Wraps with Hummus?
This section walks you through the process from start to finish. It’s simple and beginner-friendly.
Prepare the Vegetables
Wash and slice the zucchini, bell pepper, and red onion into even pieces. I keep them similar in size so they cook at the same rate. Place everything in a bowl with olive oil, Italian seasoning, salt, and pepper, and toss until coated.
Grill the Vegetables
Heat a grill pan or grill over medium heat. Add the vegetables in a single layer and cook for about 10–15 minutes, flipping occasionally. I watch closely so they get tender with light char marks, not burned.
Warm the Wraps
While the vegetables rest, lightly warm the wraps on the grill or in a dry pan. This makes them more flexible and easier to roll. I only heat them for a few seconds per side.
Assemble the Wraps
Spread a generous layer of hummus over each wrap, leaving a small border. Add spinach first, then top with grilled vegetables and optional feta. This layering keeps everything balanced and prevents sogginess.
Roll and Serve
Fold in the sides and roll tightly from the bottom up. I slice each wrap in half for easier serving. Serve immediately while the vegetables are still warm.
Additional Tips for Making This Recipe Better
After making this recipe many times, I’ve learned a few tricks that really help.
- I always let the grilled vegetables cool slightly before assembling to avoid wilted wraps.
- I prefer thick hummus because it stays put and doesn’t soak the wrap.
- I grill extra vegetables and save them for quick lunches the next day.
- I season lightly at first and adjust after grilling for better control.
How to Serve Grilled Vegetable Wraps with Hummus?
Serving is where you can get creative. I like to keep it simple but appealing.
Serve the wraps sliced diagonally on a platter for a café-style look.
Add a sprinkle of fresh herbs like parsley or basil for color.
Pair with a light salad, roasted potatoes, or a cup of soup for a complete meal.
Nutritional Information
Here’s a quick snapshot of what you’re getting in each wrap.
Calories – Approximately 350 per wrap
Protein – About 10–12 grams, depending on hummus and add-ins
Carbohydrates – Roughly 40–45 grams from wraps and vegetables
Fat – Around 14–16 grams, mostly from olive oil and hummus
Make Ahead and Storage
This recipe is great for planning ahead.
Make Ahead:
You can grill the vegetables up to 3 days in advance and store them in the fridge. I keep the wraps unassembled until serving for best texture.
Storage:
Assembled wraps can be stored in an airtight container for up to 24 hours. I wrap them tightly to prevent drying out.
Freezing and Reheating:
Freezing isn’t ideal because fresh vegetables lose texture. If needed, freeze only the grilled vegetables and reheat them in a pan before assembling.
Why You’ll Love This Recipe?
Here’s why this dish keeps coming back into my meal rotation.
- It’s quick and easy, perfect for busy days without sacrificing flavor.
- The recipe is highly customizable for different diets and tastes.
- It uses simple, fresh ingredients that are easy to find.
- The wraps are filling, nutritious, and great for meal prep or lunches.
Grilled Vegetable Wraps with Hummus Recipe
Ingredients
Method
- Wash and slice the zucchini, bell pepper, and red onion into even pieces. I keep them similar in size so they cook at the same rate. Place everything in a bowl with olive oil, Italian seasoning, salt, and pepper, and toss until coated.
- Heat a grill pan or grill over medium heat. Add the vegetables in a single layer and cook for about 10–15 minutes, flipping occasionally. I watch closely so they get tender with light char marks, not burned.
- While the vegetables rest, lightly warm the wraps on the grill or in a dry pan. This makes them more flexible and easier to roll. I only heat them for a few seconds per side.
- Spread a generous layer of hummus over each wrap, leaving a small border. Add spinach first, then top with grilled vegetables and optional feta. This layering keeps everything balanced and prevents sogginess.
- Fold in the sides and roll tightly from the bottom up. I slice each wrap in half for easier serving. Serve immediately while the vegetables are still warm.
Notes
- I always let the grilled vegetables cool slightly before assembling to avoid wilted wraps.
- I prefer thick hummus because it stays put and doesn’t soak the wrap.
- I grill extra vegetables and save them for quick lunches the next day.
- I season lightly at first and adjust after grilling for better control.
