Grilled Veggie And Hummus Wraps

Featured image: two veggie wraps on a white plate with lettuce with grilled vegetables and salad behind it and a yellow linen under it

Made in just 15 minutes this roasted veggie wrap recipe is smeared with hummus and comes with a savory balsamic flavor. Perfect for lunch or a quick, light dinner.

Course Main Course

Cuisine American

Keyword hummus wrap, vegetarian wrap

Prep Time 5

Cook Time 6

Total Time 10

Servings wraps

Calories 441kcal

Author Shelby Stover

Equipment

Tongs for grilling

Ingredients

2 wraps large
1 bell pepper sliced into quarters
8 button mushroom destemmed
½ red onion peeled and separated
2 leafy greens
3 tablespoons hummus
2 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tbs hemp hearts

Instructions

Get the grill going. I heat mine to just over medium. While it's heating, place the peppers, mushrooms, and onion into a bowl. Drizzle the olive oil and balsamic vinegar over the vegetables and toss.
Grill the veggies by placing them on the main grill about an inch apart. Cook for 5-6 minutes but keep a close eye on them so they don't burn! Turn them once. Every grill is slightly different. You want the veggies to be soft but not scalded.
Prepare the wraps: bring in the cooked veggies and slice them to make them easier to eat. Split the hummus and dallop it won't the wraps. Smear evenly. Divide up the vegetables and top each with greens and hemp hearts.
Roll the wraps up and enjoy!

Video

Notes

The recipe makes two very full wraps but could be stretched to make three (not-stuffed) wraps too.

If you're not dairy-free or vegan, this veggie wrap is delicious with feta cheese.

If you're not immediately eating the wraps, grill the vegetables but don't assemble the wraps. If stored assembled the tortilla gets soggy.

Any vegetables you have in the fridge can be subbed into the wrap.

Nutrition