Vegan Roasted Veggie Hummus Wrap
🌱 Vegan Roasted Veggie Hummus Wrap 🌯
This Vegan Roasted Veggie Hummus Wrap is a warm tortilla spread thick with hummus and stuffed with grilled zucchini, blistered tomatoes, eggplant, and red onion. The vegetables get those charred edges. The hummus keeps everything creamy. It’s lunch that looks like a restaurant plate and takes one sheet pan.
I love how the hummus acts like the sauce and the filling at the same time. Don’t be shy with it — a thin smear will dry out. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Wrap 💚
- 🌱 Completely vegan
- 🥒 Grilled zucchini and eggplant
- 🍅 Blistered tomatoes
- 🥣 Creamy hummus
- 🔥 Charred tortilla
- ⏱️ Easy weeknight lunch
The Secret to a Wrap That Doesn’t Fall Apart
Warm the tortilla so it flexes. Spread hummus all the way to the edges — it acts like glue. Don’t overfill. Grill or toast the finished wrap seam-side down so it seals. If the vegetables are very wet, let them sit a minute on the pan before wrapping.
Frequently Asked Questions ❓
Can I use store-bought hummus? 🥣
Yes. A thick classic or roasted garlic hummus works best.
Can I roast instead of grill? 🔥
Yes. Roast at 425°F (220°C) for 20–25 minutes, until the edges brown.
What tortillas work best? 🌯
Large flour tortillas. Warm them first so they don’t crack.
🌱 Vegan Roasted Veggie Hummus Wrap
Ingredients 🛒
- 4 large flour tortillas
- 1 cup hummus
- 1 zucchini, sliced
- 1 small eggplant, cubed
- 1 cup cherry tomatoes
- ½ red onion, cut into chunks
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ cup chopped parsley
- Lemon wedges, for serving
Instructions 👩🍳
- Toss the zucchini, eggplant, tomatoes, and onion with oil, garlic powder, salt, pepper, and paprika.
- Grill or roast at 425°F (220°C) until the vegetables are tender and charred in spots, about 15–20 minutes.
- Warm the tortillas in a dry skillet until they blister.
- Spread a generous layer of hummus on each tortilla.
- Pile on the vegetables and parsley. Fold and roll.
- Toast seam-side down for 1 minute if you want extra color. Serve with lemon.
Nutrition
| Nutrient | Per wrap (1/4) |
|---|---|
| Calories | 360 |
| Protein | 11g |
| Net carbohydrates | 38g |
| Total carbohydrates | 46g |
| Fiber | 8g |
| Total fat | 16g |
| Sodium | 680mg |
Estimates based on flour tortillas, hummus, and roasted vegetables. Exact numbers may vary by hummus brand.
Notes & Tips 💡
- A handful of baby spinach under the vegetables adds extra greens.
- Leftover roasted vegetables keep 3 days and make easy next-day wraps.
- If the wrap will travel, wrap it tightly in parchment.
- A drizzle of tahini or hot sauce on top is excellent.
This Vegan Roasted Veggie Hummus Wrap is smoky, creamy, and packed with grilled vegetables. Lunch that actually feels like a meal. 🌯🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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