Too hot to turn on the oven? These Easy Grilled Veggie Wraps are for you.
Summer is the best time for fresh, garden-grown produce. This recipe brings those flavors together with a smoky, charred finish. It is light, filling, and perfect for a warm evening outdoors.
Why You’ll Love This Recipe
You will love how fast this meal comes together. It is a fantastic way to use up seasonal summer vegetables like zucchini. These wraps are naturally nutritious and feel very satisfying.
This recipe is a great choice for a healthy reset. It uses simple pantry staples like olive oil and dried herbs. Your family will enjoy the bright colors and creamy hummus texture. Best of all, cleanup is incredibly quick and easy.
Simple Cooking Method
Grilling the vegetables is the secret to deep, rich flavor. You simply toss everything in a bowl and head to the grill. Even if you are a beginner, you can master this. The smoky grill marks make the dish look truly impressive.
Ingredients You’ll Need
Most of these items are likely already in your kitchen or garden.
- 2 medium zucchinis, sliced into 1/4-inch long strips
- 2 large bell peppers, seeded and quartered
- 1 large red onion, sliced into 1/2-inch thick rounds
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 large flour tortillas
- 1/2 cup classic hummus
- 2 cups fresh baby spinach
- 1/4 cup crumbled feta cheese
Step-by-Step Directions
- Preheat a grill or grill pan to medium-high heat (approximately 400 degrees Fahrenheit).
- In a large bowl, toss the zucchini, bell peppers, and red onion with olive oil, oregano, salt, and pepper until evenly coated.
- Place the vegetables on the grill in a single layer and cook for 4 to 5 minutes per side until tender and distinct grill marks appear.
- Remove the vegetables from the grill and slice the bell peppers and onions into thin strips.
- Briefly warm the tortillas on the grill for 20 seconds per side until pliable.
- Spread 2 tablespoons of hummus over the center of each tortilla.
- Layer 1/2 cup of baby spinach, a portion of the grilled vegetables, and 1 tablespoon of feta cheese onto the hummus.
- Fold in the sides of the tortilla and roll tightly from the bottom to create a wrap.
- Slice diagonally and serve immediately.
Best Ways to Enjoy It
Serve these wraps while the vegetables are still warm. They pair beautifully with a side of fresh watermelon slices. You can also add a cold cucumber salad for extra crunch. Set the table outside and enjoy the summer sunset.
Keep It Fresh
Store leftover grilled vegetables in an airtight container for 3 days. Keep the tortillas and hummus separate until you are ready to eat. This prevents the wrap from getting soggy. Reheat the veggies in a skillet for a few minutes to restore their texture.
Tips for Best Results
- Slice your vegetables into uniform pieces for even cooking.
- Don’t skip warming the tortillas to make them easy to roll.
- Use a grill basket if your vegetable slices feel too small.
- Choose a firm zucchini to avoid a mushy texture.
- Add a squeeze of fresh lemon juice for a bright citrus finish.
- Make the vegetable mixture ahead of time for a faster dinner.
- Avoid overcrowding the grill to ensure those beautiful char marks.
Easy Flavor Ideas
- Use gluten-free tortillas for a dietary-friendly version.
- Swap classic hummus for a roasted red pepper variety.
- Add grilled chicken or chickpeas for extra protein.
- Drizzle with balsamic glaze for a sweet and tangy touch.
Common Questions
Can I make these on a stovetop?
Yes, you can use a cast-iron grill pan. It provides the same charred flavor indoors. Just ensure the pan is very hot before adding vegetables.
Are these wraps good for meal prep?
They are excellent for lunches. Just pack the grilled veggies and tortillas separately. Assemble them right before you are ready to eat.
I hope these wraps bring a little sunshine to your table. They are the perfect way to slow down and enjoy summer. Happy grilling!
— Katie Wood
Ingredients
- 2 medium zucchinis , sliced into 1/4-inch long strips
- 2 large bell peppers, seeded and quartered
- 1 large red onion, sliced into 1/2-inch thick rounds
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 large flour tortillas
- 1/2 cup classic hummus
- 2 cups fresh baby spinach
- 1/4 cup crumbled feta cheese
Instructions
- Preheat a grill or grill pan to medium-high heat (approximately 400 degrees Fahrenheit).
- In a large bowl, toss the zucchini, bell peppers, and red onion with olive oil, oregano, salt, and pepper until evenly coated.
- Place the vegetables on the grill in a single layer and cook for 4 to 5 minutes per side until tender and distinct grill marks appear.
- Remove the vegetables from the grill and slice the bell peppers and onions into thin strips.
- Briefly warm the tortillas on the grill for 20 seconds per side until pliable.
- Spread 2 tablespoons of hummus over the center of each tortilla.
- Layer 1/2 cup of baby spinach, a portion of the grilled vegetables, and 1 tablespoon of feta cheese onto the hummus.
- Fold in the sides of the tortilla and roll tightly from the bottom to create a wrap.
- Slice diagonally and serve immediately.
