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

4 large whole wheat or spinach tortillas/wraps
1 cup hummus (store-bought or homemade)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced into thin strips
1 carrot, julienned
1 red onion, sliced
1 tbsp olive oil
1/2 tsp garlic powder
Salt and pepper, to taste
1 cup fresh spinach or arugula

Optional: crumbled feta, hot sauce, or fresh herbs (like parsley or cilantro)

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Instructions

Preheat oven to 425°F (220°C).
Place vegetables (peppers, zucchini, carrot, onion) on a baking sheet. Drizzle with olive oil, garlic powder, salt, and pepper. Toss to coat evenly.
Roast for 20–25 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized.
Warm tortillas slightly to make them easier to roll.
Spread a generous layer of hummus down the center of each tortilla.
Top with roasted vegetables and a handful of spinach or arugula. Add any extras like feta or herbs if desired.
Roll up the wrap tightly, tucking in the sides as you go.
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!