Why You’ll Love This Recipe
Hummus Wrap with Roasted Vegetables is a wholesome, flavorful, and satisfying meal that’s perfect for lunch, dinner, or meal prep. Packed with creamy hummus, caramelized roasted veggies, and wrapped in a soft tortilla, it’s a plant-based option that’s both nourishing and delicious. Easy to customize and prep ahead, this wrap is a go-to for busy, health-conscious eaters.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
large flour tortillas or wrapsassorted vegetables (such as bell peppers, zucchini, eggplant, red onion, carrots)olive oilgarlic powdersmoked paprikaoregano or Italian seasoningsalthummus (store-bought or homemade)baby spinach or mixed greensfeta cheese (optional)fresh lemon juice (optional)
directions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Chop vegetables into thin strips or bite-sized pieces.
Toss veggies with olive oil, garlic powder, smoked paprika, oregano, and salt.
Spread evenly on the baking sheet and roast for 20–25 minutes, flipping halfway, until tender and slightly charred.
Warm tortillas slightly to make them pliable.
Spread a generous layer of hummus over each tortilla.
Layer roasted vegetables on top, followed by spinach or greens and feta if using.
Squeeze a little lemon juice over the filling if desired.
Roll up tightly, folding in the sides, and slice in half to serve.
Servings and timing
This recipe makes 4 wraps.Preparation time: 10 minutesRoasting time: 20–25 minutesAssembly time: 5 minutesTotal time: 35–40 minutes
Variations
Use flavored hummus (like roasted red pepper or garlic) for added depth.
Add avocado slices or pickled onions for extra creaminess and tang.
Include grilled tofu or chickpeas for extra protein.
Swap spinach with arugula or kale for a different green.
Use gluten-free wraps if needed.
storage/reheating
Wraps can be stored in the fridge for up to 2 days.Wrap tightly in foil or parchment paper to keep fresh.Reheat briefly in a skillet or enjoy cold for a refreshing bite.
FAQs
Can I use different vegetables?
Yes, use whatever you have on hand—broccoli, mushrooms, or sweet potatoes work well.
Is this recipe vegan?
Yes, if you skip the feta or use a dairy-free alternative.
Can I use pita instead of a wrap?
Absolutely, pita pockets are a great substitute.
Is hummus enough to hold the wrap together?
Yes, it acts as both a spread and a binder for the fillings.
Can I make this ahead?
Yes, but for best texture, keep the roasted vegetables and wraps separate until just before serving.
Do I need to peel the vegetables?
No, just wash and chop—most skins add texture and nutrients.
Conclusion
Hummus Wrap with Roasted Vegetables is a vibrant, easy, and customizable recipe that proves healthy eating doesn’t have to be bland. With rich hummus, savory veggies, and fresh greens, it’s a perfect balance of flavor and texture that makes a satisfying meal any day of the week.
Print
Hummus Wrap with Roasted Vegetables
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 wraps
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegan
Description
This Hummus Wrap with Roasted Vegetables is packed with flavor, texture, and color. Roasted bell peppers, zucchini, onions, and carrots are layered with creamy hummus and wrapped up in a soft tortilla for a wholesome, plant-based meal you can take on the go.
Ingredients
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4 large whole wheat or spinach tortillas/wraps
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1 cup hummus (store-bought or homemade)
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 zucchini, sliced into thin strips
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1 carrot, julienned
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1 red onion, sliced
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1 tbsp olive oil
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1/2 tsp garlic powder
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Salt and pepper, to taste
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1 cup fresh spinach or arugula
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Optional: crumbled feta, hot sauce, or fresh herbs (like parsley or cilantro)
Instructions
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Preheat oven to 425°F (220°C).
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Place vegetables (peppers, zucchini, carrot, onion) on a baking sheet. Drizzle with olive oil, garlic powder, salt, and pepper. Toss to coat evenly.
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Roast for 20–25 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized.
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Warm tortillas slightly to make them easier to roll.
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Spread a generous layer of hummus down the center of each tortilla.
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Top with roasted vegetables and a handful of spinach or arugula. Add any extras like feta or herbs if desired.
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Roll up the wrap tightly, tucking in the sides as you go.
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Slice in half and serve immediately, or wrap in foil/parchment for lunch or on-the-go.
Notes
Try different veggies like eggplant, mushrooms, or sweet potato for variety.
Use flavored hummus (like roasted red pepper or garlic) for an extra kick.
Great served warm or cold!
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