Grilled Veggie and Hummus Wrap

Grilled Veggie and Hummus Wrap

Smoky grilled vegetables and creamy hummus roll into a tangy, satisfying lunch wrap.

Total 30 min Makes 4 servings Calories 420/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

Zucchini, bell pepper, red onion, and portobello mushroom pick up char and smokiness on the grill, then get rolled into a soft tortilla with hummus, baby spinach, and crumbled feta. The combination of smoky vegetables and creamy, garlicky hummus makes this a filling vegetarian lunch or light dinner that travels well for picnics or packed lunches.

Ingredients

  • 1 zucchini, sliced lengthwise into 1/4-inch planks
  • 1 red bell pepper, cut into wide strips
  • 1 red onion, cut into 1/2-inch thick rounds
  • 2 portobello mushroom caps, gills removed
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 4 large flour tortillas
  • 1 cup hummus
  • 2 cups baby spinach
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon fresh lemon juice

Method

  1. Preheat a grill or grill pan to medium-high heat.

  2. In a large bowl, toss the zucchini, bell pepper, red onion, and portobello caps with olive oil, salt, black pepper, and garlic powder until evenly coated.

  3. Grill the vegetables in a single layer, turning once, until tender and lightly charred, 8 to 10 minutes total.

  4. Transfer the grilled vegetables to a cutting board and slice the portobello caps and bell pepper strips into bite-sized pieces. Drizzle with lemon juice.

  5. Lay the tortillas flat and spread 1/4 cup hummus evenly over each, leaving a 1-inch border around the edges.

  6. Divide the baby spinach, grilled vegetables, and crumbled feta evenly among the tortillas, layering them in the center.

  7. Fold in the sides of each tortilla, then roll tightly from the bottom up to form a wrap.

  8. Slice each wrap in half on a diagonal and serve immediately.

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    Grilled Veggie and Hummus Wrap

    Zucchini, bell pepper, red onion, and portobello mushroom pick up char and smokiness on the grill, then get rolled into a soft tortilla with hummus, baby spinach, and crumbled feta. The combination of smoky vegetables and creamy, garlicky hummus makes this a filling vegetarian lunch or light dinner that travels well for picnics or packed lunches.

    30 min 4 servings 420 cal

    Ingredients

    • 1 zucchini, sliced lengthwise into 1/4-inch planks
    • 1 red bell pepper, cut into wide strips
    • 1 red onion, cut into 1/2-inch thick rounds
    • 2 portobello mushroom caps, gills removed
    • 3 tablespoons olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon garlic powder
    • 4 large flour tortillas
    • 1 cup hummus
    • 2 cups baby spinach
    • 1/2 cup crumbled feta cheese
    • 1 tablespoon fresh lemon juice

    Method

    1. 1

      Preheat a grill or grill pan to medium-high heat.

    2. 2

      In a large bowl, toss the zucchini, bell pepper, red onion, and portobello caps with olive oil, salt, black pepper, and garlic powder until evenly coated.

    3. 3

      Grill the vegetables in a single layer, turning once, until tender and lightly charred, 8 to 10 minutes total.

    4. 4

      Transfer the grilled vegetables to a cutting board and slice the portobello caps and bell pepper strips into bite-sized pieces. Drizzle with lemon juice.

    5. 5

      Lay the tortillas flat and spread 1/4 cup hummus evenly over each, leaving a 1-inch border around the edges.

    6. 6

      Divide the baby spinach, grilled vegetables, and crumbled feta evenly among the tortillas, layering them in the center.

    7. 7

      Fold in the sides of each tortilla, then roll tightly from the bottom up to form a wrap.

    8. 8

      Slice each wrap in half on a diagonal and serve immediately.