The Hummus Wrap with Roasted Vegetables is a wholesome, flavorful, and satisfying plant-based meal that’s perfect for lunch, dinner, or meal prep. Creamy hummus and caramelized roasted veggies are wrapped in a soft tortilla or flatbread for a nutritious bite that’s both filling and refreshing. Packed with texture and Mediterranean flavor, this wrap is as easy to make as it is to love.
Why You’ll Love This Recipe
- Completely vegan and dairy-free
- Great for meal prep or on-the-go lunches
- Full of fiber, plant-based protein, and healthy fats
- Customizable with your favorite vegetables and spreads
- Can be served warm or cold
- Easily portable and mess-free
- Kid-friendly and lunchbox-approved
- No special equipment needed
- Packed with bold, vibrant flavors
- Easy to scale up for batch cooking
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Tortilla wraps or flatbreads
- Hummus (store-bought or homemade)
- Zucchini
- Bell peppers (any color)
- Red onion
- Carrot
- Olive oil
- Garlic powder
- Salt and pepper
- Baby spinach or arugula (optional)
- Fresh herbs (parsley or basil, optional)
- Balsamic glaze or lemon juice (optional, for added zing)
directions
- Preheat oven to 425°F (220°C).
- Slice zucchini, bell peppers, red onion, and carrot into thin strips.
- Toss vegetables in olive oil, garlic powder, salt, and pepper. Spread on a baking sheet.
- Roast for 2025 minutes, turning once, until vegetables are tender and slightly caramelized.
- Warm the wraps briefly in a dry pan or microwave to make them pliable.
- Spread a generous layer of hummus over each wrap.
- Layer roasted vegetables on top, followed by greens and optional fresh herbs.
- Drizzle with balsamic glaze or a squeeze of lemon if desired.
- Roll tightly into a wrap and slice in half to serve.
Servings and timing
This recipe makes 4 wraps.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Variations
- Add Grains: Add cooked quinoa, brown rice, or couscous for more substance.
- Spicy Version: Mix sriracha or harissa into the hummus for a kick.
- Different Veggies: Try eggplant, mushrooms, sweet potatoes, or asparagus.
- Protein Boost: Add falafel, tofu, or grilled chickpeas.
- Greek-Style: Add kalamata olives, sun-dried tomatoes, and crumbled vegan feta.
- Lettuce Wrap Option: Use large romaine or collard leaves instead of tortillas for a low-carb version.
- Creamy Dressing: Add tahini sauce or vegan yogurt for an extra layer of flavor.
storage/reheating
- Storage: Store assembled wraps in the fridge wrapped in foil or parchment for up to 2 days.
- Reheating: Best served cold or at room temperature. For a warm wrap, reheat briefly in a skillet or panini press.
- Veggies Only: Store roasted veggies separately in an airtight container for up to 4 days.
FAQs
Can I use store-bought hummus?
Yes, any flavor you like works—classic, roasted garlic, red pepper, or even spicy varieties.
What kind of wrap works best?
Large flour tortillas, spinach wraps, or whole wheat wraps are all great options.
Can I make this wrap gluten-free?
Yes, use gluten-free tortillas or lettuce leaves as an alternative.
Are these wraps good for meal prep?
Absolutely! Assemble the wraps in advance or keep ingredients separate and assemble fresh.
Can I freeze these wraps?
It’s not recommended, as hummus and roasted veggies don’t freeze well in wraps.
What’s the best way to keep the wrap from getting soggy?
Let roasted veggies cool slightly before assembling and avoid overloading with sauces.
Is this wrap high in protein?
It can be! Add protein-rich toppings like tofu, tempeh, or a protein-packed hummus.
What goes well on the side?
Fresh fruit, a side salad, pita chips, or a small cup of lentil soup are great pairings.
Can I use raw vegetables instead?
Yes, but roasting adds a depth of flavor. If using raw, thinly slice for better texture.
How can I make the wrap more filling?
Add cooked grains, avocado, or legumes like black beans or lentils for extra bulk.
Conclusion
The Hummus Wrap with Roasted Vegetables is a versatile, nutritious, and flavor-packed meal that’s perfect for busy days, healthy lunches, or casual dinners. With endless variations and fresh, wholesome ingredients, this wrap is a go-to recipe that you’ll want to make again and again. Whether you’re vegan, vegetarian, or just trying to eat more veggies, it’s a satisfying and delicious choice.
Description
This hummus wrap with roasted vegetables is a fresh, flavorful, and satisfying plant-based meal. Roasted bell peppers, zucchini, and red onion are tucked into a soft wrap with creamy hummus and crisp greens. It’s healthy, easy to make, and great for on-the-go lunches or meal prep!
For the Roasted Vegetables:
For the Wraps:
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Roast vegetables: Toss sliced peppers, zucchini, and onion with olive oil, salt, pepper, and oregano. Spread evenly on the baking sheet. Roast for 2025 minutes, flipping halfway through, until veggies are tender and slightly caramelized.
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Warm the tortillas: Heat each wrap in a dry skillet or microwave for a few seconds until soft and pliable.
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Assemble the wraps: Spread 23 tablespoons of hummus down the center of each tortilla. Top with a handful of greens, a portion of roasted veggies, and any optional toppings like carrots or avocado.
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Wrap and serve: Drizzle with a squeeze of lemon if desired. Roll up tightly, cut in half, and enjoy!
Notes
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Use your favorite hummus flavor—roasted garlic, red pepper, or lemon work great.
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Add feta cheese or grilled chicken if you want more protein.
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These wraps hold well for lunchboxes or picnic meals—wrap them in foil or parchment to keep them fresh.
