Grilled Vegetable Wraps with Hummus and Spinach

Grilled Vegetable Wraps with Hummus and Spinach are the epitome of wholesome, fresh, and satisfying eating. This delightful wrap combines smoky grilled vegetables, creamy hummus, and crisp spinach all rolled into a soft tortilla — creating a perfect harmony of textures and flavors. Each bite bursts with roasted sweetness from the vegetables, the earthy creaminess of hummus, and the refreshing crunch of greens.

This dish draws its inspiration from Mediterranean cuisine, where hummus and grilled veggies are staples known for their flavor and nutritional value. It’s the kind of meal that feels light yet completely satisfying — perfect for lunch, picnics, or even a quick weeknight dinner.

Why I Love This Recipe

I love Grilled Vegetable Wraps with Hummus and Spinach because it’s simple, colorful, and packed with nutrients. The combination of warm, caramelized vegetables and cool hummus makes for a deeply satisfying bite without the heaviness of traditional sandwiches.

It’s also incredibly versatile — you can use any vegetables you have on hand, from zucchini to eggplant or mushrooms, and experiment with different flavors of hummus like roasted red pepper or garlic. The wraps are portable, making them ideal for on-the-go meals, picnics, or even lunchbox options.

Why It’s a Must-Try Dish

This wrap is a must-try for anyone who loves vibrant, healthy, and plant-forward meals. It’s a great introduction to vegetarian or vegan cuisine because it doesn’t compromise on taste or satisfaction. The combination of smoky vegetables, creamy hummus, and fresh spinach creates layers of flavor and texture that even meat lovers enjoy.

Plus, it’s highly adaptable — you can make it gluten-free, dairy-free, or high-protein depending on your preferences. Quick to prepare, nutrient-rich, and incredibly flavorful, this wrap is a guaranteed crowd-pleaser.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4 wraps
• Calories: ~320 kcal per wrap
• Course: Main Course / Lunch / Snack
• Cuisine: Mediterranean / Healthy Fusion

Ingredients

For the Wraps:

• 4 large whole wheat or flour tortillas (8–10 inches)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small zucchini, sliced lengthwise
• 1 small red onion, sliced
• 1 small eggplant, sliced (optional)
• 1 cup fresh baby spinach leaves
• ¾ cup hummus (classic or flavored)
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 1 tsp dried oregano or Italian seasoning
• ½ tsp garlic powder (optional)

For Garnish (optional):

• Crumbled feta cheese (if not vegan)
• Balsamic glaze drizzle

Step-by-Step Preparation Method

Step 1: Prepare the Vegetables

1. Wash and slice the vegetables evenly so they cook uniformly.
2. In a bowl, toss them with olive oil, salt, pepper, oregano, and garlic powder.

Step 2: Grill the Vegetables

1. Preheat a grill pan or outdoor grill over medium-high heat.
2. Arrange the vegetables in a single layer and grill each side for 2–3 minutes until lightly charred and tender.
3. Remove from heat and set aside.

Step 3: Warm the Tortillas

1. Lightly warm the tortillas on a skillet or grill for about 10–15 seconds per side.
2. This makes them soft and easy to roll.

Step 4: Assemble the Wraps

1. Lay each tortilla flat on a clean surface.
2. Spread 2–3 tablespoons of hummus evenly over the surface.
3. Arrange a few spinach leaves in the center, then layer the grilled vegetables on top.
4. Optionally, sprinkle feta cheese or drizzle balsamic glaze for extra flavor.

Step 5: Roll and Serve

1. Fold in the sides and roll tightly like a burrito.
2. Cut in half diagonally and serve warm or at room temperature.

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How to Serve

Serve these Grilled Vegetable Wraps with Hummus and Spinach as a healthy lunch, picnic dish, or light dinner. They pair beautifully with:

• A side of mixed green salad or coleslaw
• Sweet potato fries or baked potato wedges
• A cup of tomato or lentil soup
• Iced tea or a refreshing lemonade

For a party or gathering, you can slice them into smaller pinwheels and serve as appetizers.

Recipe Tips

• Don’t overcrowd the grill — this ensures nice grill marks and avoids steaming the vegetables.
• Use warm hummus — slightly warmed hummus spreads better and enhances flavor.
• Add crunch — include sliced cucumbers, shredded carrots, or roasted chickpeas for extra texture.
• Meal prep tip: Grill a big batch of veggies and refrigerate — they’re great for wraps, salads, or grain bowls all week.
• Roll tightly — to prevent the wrap from falling apart while eating.

Variations

1. Spicy Mediterranean Wrap: Add harissa paste or spicy hummus for a fiery kick.
2. Greek Style: Add olives, feta cheese, and tzatziki instead of hummus.
3. Protein Boost: Add grilled tofu, tempeh, or falafel.
4. Pesto Veggie Wrap: Swap hummus with basil pesto for a different flavor.
5. Breakfast Wrap: Add scrambled eggs, avocado, and grilled peppers for a morning version.

Freezing and Storage

• Storage: Store leftover wraps tightly wrapped in foil or an airtight container in the refrigerator for up to 2 days.
• Freezing: Not recommended, as fresh spinach and hummus don’t freeze well.
• Meal Prep Tip: You can grill and store vegetables separately for up to 4 days, then assemble wraps fresh.

Special Equipment Needed

• Grill pan or outdoor grill
• Mixing bowl
• Tongs or spatula
• Knife and cutting board
• Aluminum foil or parchment paper (for wrapping)

Conclusion

Grilled Vegetable Wraps with Hummus and Spinach are a celebration of freshness, flavor, and wholesome eating. Each bite delivers the perfect mix of creamy hummus, smoky veggies, and crisp greens — wrapped in a soft tortilla that’s easy to enjoy anywhere.

This dish proves that healthy food doesn’t have to be boring — it’s colorful, vibrant, and deeply satisfying. Whether you’re looking for a nutritious lunch, a meatless dinner, or a light picnic meal, this wrap is guaranteed to impress. Once you try it, it’ll become a go-to favorite for all seasons.

Grilled Vegetable Wraps with Hummus and Spinach

Grilled Vegetable Wraps with Hummus and Spinach are the epitome of wholesome, fresh, and satisfying eating. This delightful wrap combines smoky grilled vegetables, creamy hummus, and crisp spinach all rolled into a soft tortilla — creating a perfect harmony of textures and flavors.

Author: Stella Parker Course: Lunch

Print Recipe

Pin Recipe

Prep Time 20 mins Cook Time 15 mins Total Time 35 mins Difficulty: Beginner

Ingredients

Servings

For the Wraps:

• 4 large whole wheat or flour tortillas (8–10 inches)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small zucchini, sliced lengthwise
• 1 small red onion, sliced
• 1 small eggplant, sliced (optional)
• 1 cup fresh baby spinach leaves
• ¾ cup hummus (classic or flavored)
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 1 tsp dried oregano or Italian seasoning
• ½ tsp garlic powder (optional)

For Garnish (optional):

• Crumbled feta cheese (if not vegan)
• Balsamic glaze drizzle

Instructions

1. Step 1: Prepare the Vegetables : Wash and slice the vegetables evenly so they cook uniformly. In a bowl, toss them with olive oil, salt, pepper, oregano, and garlic powder.
2. Step 2: Grill the Vegetables : Preheat a grill pan or outdoor grill over medium-high heat. Arrange the vegetables in a single layer and grill each side for 2–3 minutes until lightly charred and tender. Remove from heat and set aside.
3. Step 3: Warm the Tortillas : Lightly warm the tortillas on a skillet or grill for about 10–15 seconds per side. This makes them soft and easy to roll.
4. Step 4: Assemble the Wraps : Lay each tortilla flat on a clean surface. Spread 2–3 tablespoons of hummus evenly over the surface. Arrange a few spinach leaves in the center, then layer the grilled vegetables on top. Optionally, sprinkle feta cheese or drizzle balsamic glaze for extra flavor.
5. Step 5: Roll and Serve : Fold in the sides and roll tightly like a burrito. Cut in half diagonally and serve warm or at room temperature.

Keywords: Grilled Vegetable Wraps with Hummus and Spinach