Grilled veggie wraps are the perfect solution when you’re craving something fresh, colorful, and incredibly satisfying. These vibrant wraps combine perfectly charred vegetables with creamy hummus, all wrapped up in a soft tortilla for the ultimate handheld meal.
Last week, I was staring at a pile of vegetables in my fridge, wondering how to turn them into something my family would actually get excited about. That’s when inspiration struck – why not grill everything and wrap it up? The smoky flavor from grilling transforms ordinary vegetables into something extraordinary. I always love how the bell peppers get those beautiful char marks and the zucchini becomes perfectly tender. These grilled veggie wraps have become our go-to lunch when we want something healthy that doesn’t feel like we’re sacrificing flavor. You’re going to love this one!
Table of Contents
Ingredients for Grilled Veggie Wraps
I always use the freshest vegetables I can find for these wraps – it makes such a difference in the final flavor. My go-to combination includes colorful bell peppers and tender zucchini, but feel free to customize based on what’s in season.
1 cup sliced bell peppers (any color you prefer)
1 cup sliced zucchini (cut into thin strips)
1 cup sliced red onion (I recommend sweet onions for milder flavor)
1 tablespoon olive oil (extra virgin is my preference)
1 teaspoon garlic powder
1 teaspoon smoked paprika (this adds amazing flavor – I never skip it)
4 whole wheat tortillas (I usually warm them slightly before assembly)
1/2 cup hummus (any variety you love works great)
1/2 cup shredded cheese (optional but delicious)
1/4 cup fresh cilantro (pro tip: wash and dry it thoroughly first)
Step-by-Step Instructions
I recommend preheating your grill first – this ensures even cooking and those beautiful char marks we’re after.
Step 1: Preheat your grill or grill pan over medium-high heat while you prepare the vegetables.
Step 2: Slice bell peppers, zucchini, and red onion into thin, even strips. Consistent sizing helps everything cook at the same rate.
Step 3: Toss all vegetables in a large bowl with olive oil, garlic powder, and smoked paprika until evenly coated.
Step 4: Grill vegetables for 5-7 minutes, turning occasionally, until tender and slightly charred. Don’t overcrowd the grill.
Step 5: Remove vegetables from grill and let cool slightly while you prepare the tortillas.
Step 6: Spread 2 tablespoons hummus across the center of each tortilla, then add grilled vegetables and cheese.
Step 7: Add fresh cilantro, fold in sides, and roll tightly. Grill the assembled wraps seam-side down for 2-3 minutes per side until crispy.
What to Serve with Grilled Veggie Wraps
These wraps pair beautifully with lighter sides that complement the smoky flavors without overwhelming the vegetables.
Chickpea Beet and Feta Salad: This Mediterranean-inspired salad adds protein and vibrant colors that perfectly complement the smoky grilled vegetables.
Baked Sweet Potato Fries: The earthy sweetness complements the grilled vegetables while providing satisfying heartiness.
Easy Coconut Chia Pudding: A light, refreshing dessert that cleanses the palate after the savory flavors of these wraps.
Turkey Chili: A warm, protein-rich soup that makes this combination perfect for cooler weather and adds substantial nutrition.
Cottage Cheese Flatbread: Extra flatbread for scooping up any fallen vegetables extends the Mediterranean theme and adds protein.
Storage & Serving Tips
These wraps store beautifully in the refrigerator for up to 2 days when wrapped individually in foil or plastic wrap. I recommend storing them whole rather than pre-sliced to maintain freshness.
For reheating, I prefer using a skillet over medium heat for 2-3 minutes per side to restore that crispy exterior. The microwave works too but won’t give you the same texture.
Pro tip: These wraps are incredibly versatile – try different vegetables like mushrooms or eggplant, or experiment with different hummus flavors for variety. If you’re looking for more protein-packed meals, my Thai Basil Beef Rolls offer a similar hand-held experience with an Asian twist. For breakfast wraps, check out my Cottage Cheese Wraps for a high-protein morning option.
Conclusion
These grilled veggie wraps prove that healthy eating doesn’t have to be boring or complicated. With just 30 minutes and simple ingredients, you’ll have a colorful, satisfying meal that everyone will love. The combination of smoky grilled vegetables and creamy hummus creates the perfect balance of flavors and textures. For more vegetarian inspiration, try my Gnocchi with Vegetables for another veggie-packed dinner. Give this recipe a try – it’s about to become your new favorite way to enjoy vegetables!
Grilled Veggie Wraps
Vibrant grilled vegetables wrapped in soft tortillas with creamy hummus and fresh herbs
Preheat your grill or grill pan over medium-high heat.
Slice bell peppers, zucchini, and red onion into thin strips.
Toss vegetables in a large bowl with olive oil, garlic powder, and smoked paprika until evenly coated.
Grill vegetables for 5-7 minutes, turning occasionally, until tender and slightly charred.
Remove vegetables from grill and set aside to cool slightly.
Lay tortillas flat and spread 2 tablespoons hummus across the center of each.
Distribute grilled vegetables evenly on top of hummus, then sprinkle with cheese and cilantro.
Fold in sides of tortillas and roll tightly to form wraps.
Heat skillet over medium heat and grill wraps seam-side down for 2-3 minutes per side until crispy.
Let rest for 1 minute before slicing in half and serving warm.
Notes
Feel free to substitute other vegetables like mushrooms or eggplant. For vegan version, skip cheese or use plant-based alternative. Wraps can be prepared ahead and stored for up to 2 days.
Hi there! I'm Sarah Thompson, and if you've ever stood in your kitchen wondering, "How do I actually make protein taste good?" – you're exactly where I was seven years ago.
