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Grilled Veggie & Hummus Wrap – A Fresh, Flavor-Packed Lunch

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 4 large tortillas (whole wheat, spinach, or your favorite)
  • 1 cup hummus (classic, roasted red pepper, or garlic)
  • 1 medium zucchini, sliced lengthwise into 1/4-inch strips
  • 1 small eggplant, sliced into 1/4-inch rounds (optional, but delicious)
  • 1 red bell pepper, cored and cut into thick panels
  • 1 small red onion, sliced into thick rings
  • 1 cup baby spinach or mixed greens
  • 1/2 cup cucumber, thinly sliced (for crunch)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • Juice of 1/2 lemon (plus extra wedges for serving)
  • Optional add-ins: crumbled feta, sliced olives, fresh herbs (parsley or basil), pickled onions, or a drizzle of tahini

Method
 

  1. Prep the grill or pan: Heat an outdoor grill, grill pan, or large skillet over medium-high. Lightly oil the grates or pan so the vegetables don’t stick.
  2. Season the vegetables: In a bowl, toss zucchini, eggplant, bell pepper, and red onion with olive oil, smoked paprika, cumin, oregano, garlic powder, salt, and pepper. Coat evenly.
  3. Grill to tender-crisp: Place the vegetables on the hot surface. Cook 3–4 minutes per side until charred in spots and tender but not mushy. Remove and let them cool slightly.
  4. Add brightness: Squeeze lemon juice over the warm grilled veggies. This wakes up the flavors and balances the smoky notes.
  5. Warm the tortillas (optional but recommended): Briefly warm each tortilla on the grill or in a dry pan for 15–20 seconds per side. Warm tortillas are more pliable and less likely to tear.
  6. Spread the hummus: Lay a tortilla on a board. Spread 2–3 tablespoons of hummus across the center, leaving space at the edges for rolling.
  7. Layer the fillings: Add a handful of spinach, a few slices of cucumber, and a generous portion of grilled vegetables. If using, sprinkle on feta, olives, or herbs.
  8. Roll it up: Fold the sides inward, then roll from the bottom up, keeping the filling snug. If the wrap seems loose, secure it with a toothpick or wrap it in parchment.
  9. Serve or sear: Eat as is, or return the wrapped tortilla to the pan for 1–2 minutes per side to seal and crisp the exterior slightly.
  10. Finish and enjoy: Cut in half. Add a squeeze of lemon or a drizzle of tahini if you like. Serve with extra greens or a simple side salad.