The Roasted Vegetable and Hummus Wrap is a wholesome, satisfying, and colorful meal that celebrates the natural goodness of fresh produce. Packed with roasted bell peppers, zucchini, carrots, and onions, all layered with creamy hummus and wrapped snugly in a soft tortilla, this dish delivers both comfort and nourishment in every bite.
The sweetness of roasted vegetables pairs perfectly with the creamy richness of hummus, while the warm, toasted wrap ties it all together. It’s one of those meals that’s light yet hearty, simple yet deeply flavorful — ideal for lunch, dinner, or even a quick on-the-go snack.
Why I Love This Recipe
I absolutely love this recipe because it’s bursting with flavor, texture, and color — every bite feels alive with freshness. The roasted vegetables have a caramelized sweetness that balances beautifully with the creamy, garlicky hummus.
It’s also incredibly versatile, healthy, and meal-prep friendly. You can make a big batch of roasted veggies, keep them in the fridge, and assemble a wrap anytime. It’s vegan-friendly, high in fiber, rich in vitamins, and full of plant-based protein (thanks to the hummus).
It’s one of those recipes that proves eating healthy doesn’t mean giving up taste — it’s proof that simple, clean ingredients can be downright irresistible.
Why It’s a Must-Try Dish
- Nutrient-packed: Filled with fiber, vitamins, and plant-based protein.
- Quick & easy: Perfect for busy days or make-ahead lunches.
- Customizable: Use your favorite veggies, wraps, or hummus flavors.
- Colorful & delicious: A feast for the eyes and the palate.
- Diet-friendly: Vegan, vegetarian, and can easily be made gluten-free.
Preparation and Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4 wraps
- Calories: Approximately 320–350 kcal per wrap
Cuisine
Mediterranean-Inspired
Course
Lunch / Dinner / Snack
Ingredients
For the Roasted Vegetables:
- 1 small zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 carrot, cut into thin strips
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp smoked paprika (optional)
- ½ tsp dried oregano or thyme
For the Wraps:
- 4 large whole wheat or flour tortillas (or gluten-free wraps)
- ¾ cup hummus (classic, roasted red pepper, or garlic flavor)
- 1 cup baby spinach or mixed greens
- ½ cup crumbled feta cheese (optional, for non-vegan version)
- 1 tbsp balsamic glaze or lemon juice (optional, for extra flavor)
Simple Cooking Directions
- Roast vegetables until tender and caramelized.
- Warm the tortillas slightly.
- Spread hummus evenly over each wrap.
- Add roasted vegetables and greens.
- Roll tightly into wraps and slice in half.
Step-by-Step Recipe Preparation Method
Step 1: Preheat and Prepare the Vegetables
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a large bowl, toss zucchini, peppers, onion, and carrot with olive oil, salt, pepper, smoked paprika, and oregano until evenly coated.
Step 2: Roast the Vegetables
- Spread the vegetables evenly on the baking sheet.
- Roast for 20–25 minutes, tossing halfway through, until tender and lightly caramelized.
- Remove from oven and let cool slightly.
Step 3: Warm the Wraps
- Warm each tortilla in a dry skillet or microwave for a few seconds until soft and pliable.
- This helps prevent tearing when rolling.
Step 4: Assemble the Wraps
- Spread about 2 tablespoons of hummus over each tortilla.
- Layer with roasted vegetables and a handful of spinach or greens.
- Drizzle lightly with balsamic glaze or lemon juice for a tangy touch.
- Sprinkle feta cheese if desired.
- Roll the wrap tightly, tucking in the sides as you go.
Step 5: Slice and Serve
- Slice each wrap in half diagonally for a clean presentation.
- Serve warm, at room temperature, or chilled.
How to Serve
These wraps are perfect served:
- With a side salad (like Greek salad or tabbouleh).
- Alongside a small bowl of extra hummus for dipping.
- As a light main course for lunch or dinner.
- Wrapped in foil for a healthy, portable meal on the go.
They’re also great for picnics, work lunches, or road trips since they travel well.
Additional Recipe Tips
- Even roasting: Cut vegetables into similar sizes for even cooking.
- Drain excess moisture: Pat roasted veggies with paper towel before assembling if they’re too juicy.
- Use warm wraps: Makes rolling easier and prevents cracking.
- Layer hummus first: It acts as a moisture barrier to keep wraps fresh longer.
- Meal prep friendly: Roast extra veggies and store for later use.
Variations
- Mediterranean Wrap: Add kalamata olives, sun-dried tomatoes, and feta.
- Spicy Wrap: Use spicy hummus or add chili flakes.
- Protein Boost: Add grilled chicken, tofu, or chickpeas.
- Pesto Wrap: Replace hummus with basil pesto for a fresh twist.
- Low-carb Version: Use lettuce leaves or low-carb tortillas instead of wraps.
- Vegan Version: Skip feta and use vegan hummus varieties.
Freezing and Storage
- Refrigerator:
- Store assembled wraps in an airtight container or wrap in foil/plastic wrap for up to 3 days.
- For best results, store the roasted vegetables and hummus separately and assemble fresh before eating.
- Freezer:
- Wraps can be frozen for up to 1 month (without fresh greens).
- Thaw overnight in the refrigerator and reheat gently in a skillet or sandwich press.
Special Equipment Needed
- Baking sheet
- Parchment paper
- Large mixing bowl
- Spatula or tongs
- Knife and cutting board
(Optional: Grill pan or air fryer for roasting vegetables)
Conclusion
The Roasted Vegetable and Hummus Wrap is a celebration of freshness, flavor, and nourishment — a perfect example of how simple ingredients can create something truly satisfying. With its creamy hummus base, roasted vegetables, and soft wrap, it’s a dish that’s light yet fulfilling, healthy yet indulgent.
Whether you’re eating on the go, prepping for the week, or enjoying a relaxed lunch at home, these wraps are a must-try. They’re versatile, colorful, and endlessly customizable — proof that wholesome eating can be deliciously exciting.
Roasted Vegetable and Hummus Wraps
Description
The Roasted Vegetable and Hummus Wrap is a wholesome, satisfying, and colorful meal that celebrates the natural goodness of fresh produce. Packed with roasted bell peppers, zucchini, carrots, and onions, all layered with creamy hummus and wrapped snugly in a soft tortilla, this dish delivers both comfort and nourishment in every bite.
Ingredients
For the Roasted Vegetables:
For the Wraps:
Instructions
-
Step 1: Preheat and Prepare the Vegetables : Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss zucchini, peppers, onion, and carrot with olive oil, salt, pepper, smoked paprika, and oregano until evenly coated.
-
Step 2: Roast the Vegetables : Spread the vegetables evenly on the baking sheet. Roast for 20–25 minutes, tossing halfway through, until tender and lightly caramelized. Remove from oven and let cool slightly.
-
Step 3: Warm the Wraps : Warm each tortilla in a dry skillet or microwave for a few seconds until soft and pliable. This helps prevent tearing when rolling.
-
Step 4: Assemble the Wraps : Spread about 2 tablespoons of hummus over each tortilla. Layer with roasted vegetables and a handful of spinach or greens. Drizzle lightly with balsamic glaze or lemon juice for a tangy touch. Sprinkle feta cheese if desired. Roll the wrap tightly, tucking in the sides as you go.
-
Step 5: Slice and Serve : Slice each wrap in half diagonally for a clean presentation. Serve warm, at room temperature, or chilled.
