How to Make Colorful Roasted Vegetable and Hummus Wraps

Simple Summary

This vibrant Roasted Vegetable and Hummus Wrap combines the smoky sweetness of roasted veggies with creamy hummus for a satisfying and nutritious meal that's perfect for lunch or a light dinner.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty: Beginner

Ingredients

• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 large whole wheat tortillas
• 1 cup store-bought or homemade hummus
• 2 cups fresh baby spinach
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons balsamic glaze (optional)

Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

2. In a large bowl, toss the sliced zucchini, red and yellow bell peppers, and red onion with olive oil, dried oregano, garlic powder, salt, and pepper until evenly coated.

3. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.

4. While the vegetables are roasting, warm the tortillas in the microwave for 10-15 seconds or in a dry skillet over medium heat for 30 seconds per side.

5. To assemble the wraps, spread about 1/4 cup of hummus on each tortilla, leaving a 1-inch border around the edges.

6. Layer 1/2 cup of baby spinach on top of the hummus.

7. Once the vegetables are roasted, let them cool for 5 minutes, then divide them equally among the four tortillas, placing them on top of the spinach.

8. If using, sprinkle 1 tablespoon of crumbled feta cheese over the vegetables on each wrap.

9. Drizzle 1/2 tablespoon of balsamic glaze over the filling of each wrap, if desired.

10. To roll the wrap, fold in the sides, then roll tightly from the bottom up, enclosing the filling.

11. Cut each wrap in half diagonally and serve immediately, or wrap in foil for later consumption.

Chef's Notes

• For a vegan version, omit the feta cheese or replace it with a plant-based alternative.
• You can customize the vegetable mix based on your preferences or what's in season. Try adding eggplant, carrots, or sweet potatoes for variety.
• To make these wraps ahead of time, store the roasted vegetables and hummus separately in the refrigerator for up to 3 days. Assemble the wraps just before eating to prevent sogginess.
• For a gluten-free option, use large lettuce leaves or gluten-free wraps instead of wheat tortillas.
• Experiment with different flavored hummus, such as roasted red pepper or garlic, to add an extra layer of taste to your wraps.

Nutritional Info

Each wrap (without optional feta and balsamic glaze) contains approximately:

• Calories: 350
• Protein: 12g
• Fiber: 8g
• Healthy Fats: 15g These wraps are rich in vitamins A and C from the colorful vegetables, and provide a good source of plant-based protein and complex carbohydrates.

Serving Suggestions

• Serve these wraps with a side of mixed greens or a light cucumber salad for a refreshing contrast.
• For a more substantial meal, pair with a cup of lemon-infused quinoa or a small serving of tabbouleh.
• These wraps are perfect for picnics, work lunches, or as a quick dinner option.
• To enhance presentation, slice the wraps diagonally and arrange them on a platter with extra hummus and vegetable sticks for dipping.
• Complement the meal with a chilled glass of unsweetened iced tea or sparkling water with a slice of lemon for a refreshing beverage pairing.