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Grilled Vegetable Wraps with Hummus Recipe
Ash Tyrrell

Grilled Vegetable Wraps with Hummus Recipe

I made these grilled vegetable wraps with hummus 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.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.