Save It There are days when all I crave is something light but deeply satisfying, and these grilled veggie and hummus wraps always hit the spot. They are a staple for my summer lunches—vibrant with sweet grilled vegetables and velvety hummus all snug inside a tortilla. Every bite bursts with flavor and texture that feels nourishing and totally crave-worthy.
The first time I made these wraps was when I had an overflow of garden zucchini. I grilled them up with peppers and fell in love with how the smoky vegetables paired with cool creamy hummus. I honestly crave these all season.
Ingredients
- Zucchinis, sliced lengthwise: I always look for small, firm zucchinis with glossy skin because they grill evenly and taste sweeter.
- Red bell pepper, sliced: Bright red peppers add color and a subtle sweetness. Firm peppers with tight skin are best.
- Yellow squash, sliced: This adds mellow flavor and golden color. Pick squash that feels dense for freshness.
- Hummus, smooth and ready to spread: Go for a good quality brand or homemade. Classic garlic or roasted red pepper flavors work beautifully.
- Large tortillas: Find tortillas that are soft but sturdy enough to hold fillings. Whole wheat adds nutty flavor.
- Olive oil: Adds richness and helps veggies char properly when grilled. Choose extra virgin if possible.
- Salt and pepper: A pinch sharpens the veggie flavors. Freshly ground pepper is worth the trouble.
Instructions
- Prep the Vegetables:
- Wash and slice the zucchinis, yellow squash, and bell pepper into uniform strips. This helps them cook evenly on the grill and sit neatly in the wrap.
- Season and Oil:
- Brush the vegetables generously with olive oil and season all sides with salt and pepper. The oil prevents sticking and the seasoning brings out sweetness in the veggies.
- Grill the Veggies:
- Preheat your grill or grill pan to medium high. Arrange the vegetable slices in a single layer. Grill for about 3 minutes per side until lightly charred with grill marks but still tender. You want them flexible for easy rolling.
- Spread the Hummus:
- Lay out the tortillas on a clean surface. Spread each with a generous layer of hummus right up to the edges so every bite gets creamy flavor.
- Assemble the Wraps:
- Arrange the grilled veggie strips down the center of each tortilla. Pile them in an even layer so your wrap rolls up smoothly and has plenty of filling.
- Roll and Wrap:
- Fold the sides over the filling, then roll tightly from the bottom like a burrito. The hummus helps hold everything together. Slice in half for easier eating, then wrap in foil or parchment if you need to take it to go.
- Slice and Serve:
- Serve wraps warm off the grill or chilled. Both ways offer a fresh bite with lots of flavor and crunch.
Save It My absolute favorite ingredient here is homemade hummus. I love swirling in a little smoked paprika or lemon zest for extra zip. Last summer my niece and I set up an assembly line in the backyard and made a big batch of wraps for a picnic. She still asks for them every time she visits.
Storage Tips
These wraps keep well in the refrigerator for up to two days if wrapped tightly in foil or parchment. If prepping ahead, hold off on slicing until just before serving to prevent the tortilla from getting soggy. You can also grill the veggies in advance and assemble wraps when needed.
Ingredient Substitutions
Feel free to swap in any seasonal vegetables you enjoy. Eggplant, mushrooms, or asparagus work beautifully. For extra flavor, add a handful of arugula or baby spinach before rolling. If you are out of hummus, try using a thick Greek yogurt spread or bean dip.
Serving Suggestions
These wraps make a perfect lunch with a side of fruit or a crisp salad. Cut each wrap into pinwheels and arrange on a platter for a colorful crowd friendly appetizer. I love serving with a tangy yogurt dip or tzatziki for dipping.
Cultural or Historical Context
Hummus wraps draw inspiration from Mediterranean cuisine where fresh vegetables and creamy hummus are classic staples. Grilling the vegetables gives a nod to those smoky summer flavors celebrated throughout the region. These wraps blend vibrant produce with time tested flavor traditions.
Seasonal Adaptations
Switch to roasted carrots and sweet potatoes for a fall version. Add thin slices of radish and cucumber for spring crispness. Top with avocado and squeeze of lemon for a summery vibe.
Success Stories
My neighbor started making these for her weekly meal prep and says her kids now beg for veggie wraps every school lunch. I brought a platter of pinwheels to a summer cookout and they disappeared in minutes.
Freezer Meal Conversion
You can freeze the grilled vegetables for up to three months in a zip top bag. Thaw overnight in the fridge and build wraps fresh with hummus and tortillas the day you want to enjoy them. This makes weekday lunches a breeze.
Save It These veggie and hummus wraps are just as vibrant packed for a picnic or served on a weeknight. Enjoy their fresh, smoky flavors any time you crave a nourishing bite.
Recipe FAQs
- → Can I use different vegetables?
Yes, you can substitute or add vegetables like eggplant, mushrooms, or asparagus for variety and flavor.
- → What type of hummus works best?
Classic, roasted garlic, or red pepper hummus all pair well. Choose your favorite to complement the grilled veggies.
- → How can I make these wraps vegan?
Ensure you use vegan tortillas and hummus, and skip any feta or cheese toppings for a fully plant-based option.
- → What’s the best way to grill the vegetables?
Brush sliced veggies with olive oil, season with salt and pepper, then grill until tender and slightly charred.
- → Can these wraps be made ahead?
Yes, assemble shortly before serving to keep them fresh. Store grilled vegetables and tortillas separately until ready.