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Roasted Veggie and Hummus Wraps Recipe
Ash Tyrrell

Roasted Veggie and Hummus Wraps Recipe

I recently made these roasted veggie and hummus wraps, and honestly, they turned out better than I expected. The combination of warm, caramelized vegetables with creamy hummus wrapped in a soft tortilla felt both comforting and fresh. I love how simple ingredients can create such bold flavors.
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups broccoli florets – adds crunch and absorbs roasted flavors beautifully
  • 1 red bell pepper sliced – brings sweetness and vibrant color
  • 1 zucchini sliced – keeps the wrap soft and juicy when roasted
  • 1 cup carrots sliced thin – roast evenly and add a slight sweetness
  • 2 tablespoons olive oil – helps vegetables roast evenly and enhances flavor
  • 1 teaspoon garlic powder – gives a subtle savory depth
  • 1/2 teaspoon paprika – adds warmth and mild smokiness
  • Salt and black pepper to taste – balances and enhances all ingredients
  • 4 large tortillas or wraps – choose whole wheat for extra fiber
  • 1 cup hummus – creamy base; homemade or store-bought both work well
  • 1 cup fresh spinach or greens – adds freshness and nutrients

Method
 

  1. Start by washing and chopping all your vegetables into bite-sized pieces. Try to keep them similar in size so they cook evenly. This step ensures every bite has a balanced mix of flavors.
  2. Place the chopped vegetables in a bowl and drizzle with olive oil. Add garlic powder, paprika, salt, and pepper. Toss everything well so the seasoning coats each piece evenly.
  3. Spread the vegetables on a baking sheet in a single layer. Roast them in a preheated oven at 400°F (200°C) for about 20–25 minutes. Stir halfway through for even cooking.
  4. While the vegetables are roasting, lightly warm your tortillas. You can do this on a skillet or microwave for a few seconds. Warm wraps are softer and easier to roll.
  5. Take a tortilla and spread a generous layer of hummus over it. Make sure to leave a little space around the edges for easy folding.
  6. Add roasted vegetables on top of the hummus layer. Then place a handful of fresh spinach or greens. This adds freshness and balances the roasted flavors.
  7. Fold in the sides of the tortilla and roll it tightly into a wrap. Slice in half if desired and serve immediately while the veggies are still warm.

Notes

  • I like to roast the vegetables slightly longer for a more caramelized flavor
  • Adding a squeeze of lemon juice before serving makes everything taste fresher
  • I sometimes mix a little garlic into the hummus for extra flavor
  • Using fresh, high-quality tortillas makes a noticeable difference
  • I avoid overcrowding the pan so the veggies roast instead of steam