Grilled Veggie Wraps

Grilled veggie wraps came into my life when I was searching for a satisfying yet meatless meal that felt just as hearty as any sandwich and I ended up grilling a mix of leftover veggies and wrapping them up with a spread of hummus and some fresh herbs. The charred edges and vibrant colors were beautiful but the flavor was what truly won me over.

Since then I’ve made these wraps for lunch meal prep and for easy summer dinners when I want something nourishing and bold. They’re warm and smoky and crunchy and creamy all in one bite and they’re as perfect for a backyard gathering as they are for a quick solo lunch. The best part is how customizable they are so no two wraps have to be the same.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Zucchini – Grilled to bring out its natural sweetness and tender bite.
• Bell peppers – Vibrant and slightly smoky when charred and they add juicy crunch.
• Red onion – Adds sharp flavor that mellows beautifully on the grill.
• Mushrooms – Meaty and rich and they soak up flavor as they cook.
• Olive oil – Helps veggies grill evenly and adds richness.
• Salt and pepper – Basic seasoning that enhances each vegetable’s flavor.
• Tortilla wraps – A soft and flexible base that holds all the fillings.
• Hummus – Creamy and tangy and adds moisture and protein to the wrap.
• Fresh parsley – Brightens the wrap with a bit of herbal freshness.
• Tools You’ll Need
• Grill or grill pan – For getting those signature char marks and smoky flavor.
• Tongs – Makes flipping and removing the vegetables easy and safe.
• Cutting board – Great for prepping vegetables and assembling wraps.
• Sharp knife – For slicing grilled vegetables and herbs with ease.
• Spatula or spoon – To spread the hummus smoothly onto the tortillas.
• Serving platter – To display the finished wraps beautifully when serving guests.

Instructions

Step 1: Prep and grill the vegetables

I start by slicing the zucchini and bell peppers and red onion and mushrooms and I drizzle them with olive oil and season with salt and pepper then grill them for 2–4 minutes per side until tender and lightly charred.

Step 2: Warm the wraps

While the veggies are grilling I warm the tortilla wraps briefly on the grill or in a dry pan just until they’re soft and pliable and easier to roll.

Step 3: Spread the hummus

Once the wraps are warm I spread a generous layer of hummus onto each one and this acts as both a flavorful base and a glue to hold everything together.

Step 4: Assemble the wraps

I layer the grilled vegetables on top of the hummus and sprinkle with chopped parsley and sometimes I add a little extra drizzle of olive oil or lemon juice for brightness.

Step 5: Roll and serve

I roll each wrap tightly and then slice in half to serve and they can be served warm or at room temperature and always taste amazing.

Tips

If you want to add protein I sometimes include chickpeas or grilled tofu or a slice of halloumi. For an extra kick I like to add a smear of pesto or a few chili flakes. These wraps also work great cold and make perfect leftovers or lunchbox meals.

Ways to Serve

With a side of tabbouleh or quinoa salad for a full vegetarian meal.

Cut into smaller pieces and served as appetizers or party snacks.

Packed in a lunchbox with fruit and nuts for a balanced on-the-go meal.

Paired with a creamy yogurt dip or tzatziki for extra flavor.

Frequently Asked Questions

Can I use different vegetables in these wraps?

Yes and these wraps are super flexible and you can use eggplant and asparagus and tomatoes or any seasonal veggie you like.

What’s the best wrap to use?

I like flour tortillas or whole wheat wraps and but you can also use gluten-free or spinach wraps depending on your needs.

Can I make grilled veggie wraps ahead of time?

Yes and they store well in the fridge for up to 2 days and just keep them wrapped tightly and store without wet sauces for best texture.

See You in the Kitchen

I hope you give these grilled veggie wraps a try! It’s one of my favorites, and I’d love to hear how yours turn out. Feel free to leave a comment below or share your results with me! And if you loved this recipe, don’t forget to pin it to your favorite vegetarian meal board for easy access anytime.

Happy Cooking!

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