Hummus Wrap with Roasted Vegetables Recipe

This Hummus Wrap with Roasted Vegetables is the kind of meal you’ll find yourself craving again and again. It’s fresh, hearty, and packed with bold Mediterranean flavors, yet it’s ridiculously easy to throw together. Perfect for busy weeknights, quick lunches, or light dinners, this wrap combines creamy hummus, sweet and savory roasted veggies, and the satisfying crunch of greens—all rolled into a soft tortilla or flatbread. Whether you’re a meal-prepper or just need something quick and delicious, this wrap checks all the boxes.

Why You’ll Love This Recipe

• Quick to Prepare: Roasting the vegetables is the only cooking required, and everything else is just assembly. Easy, breezy, done in about 30 minutes.
• Flavor-Packed: Between the earthy hummus, caramelized vegetables, and tangy add-ins like feta or pickles, this wrap is bursting with taste in every bite.
• Nutrient-Rich: Loaded with fiber, vitamins, and plant-based protein. It’s wholesome and satisfying without feeling heavy.
• Perfectly Customizable: Use what you have on hand—there’s no wrong way to make this wrap your own.

Ingredients You’ll Need

Here’s what you’ll need to make these wraps sing with flavor:

• Hummus: Acts as the creamy base and main source of protein. Choose your favorite—classic, roasted red pepper, or garlic are all great.
• Tortilla or Flatbread: A soft wrap to hold everything together. Look for large flour tortillas, lavash, or whole grain wraps.
• Zucchini: Roasts beautifully and adds a tender, juicy texture.
• Bell Peppers: Sweet, slightly smoky when roasted, and full of vibrant color.
• Red Onion: Adds a nice bite and caramelizes beautifully in the oven.
• Eggplant or Mushrooms (optional): For an extra meaty texture and savory depth.
• Olive Oil: Used for roasting the vegetables and bringing out their flavor.
• Garlic Powder, Paprika, or Cumin: Simple spices to elevate the roasted veggie flavor.
• Spinach or Mixed Greens: Adds freshness and crunch. Arugula works great too if you like a peppery bite.
• Feta Cheese or Vegan Cheese (optional): Adds tang and creaminess.
• Pickled Onions or Olives (optional): For a salty, tangy punch.

Variations

• Spicy Wrap: Add a drizzle of sriracha or sprinkle some chili flakes in the hummus.
• Grain Boost: Add cooked quinoa, couscous, or brown rice for extra heartiness.
• Low-Carb Option: Use lettuce wraps or collard greens instead of tortillas.
• Different Hummus: Try beet hummus, avocado hummus, or even baba ganoush for a twist.
• Add Protein: Chickpeas, grilled tofu, or shredded rotisserie chicken can bulk it up if needed.

How to Make Hummus Wrap with Roasted Vegetables

Step 1: Roast the Vegetables

Preheat your oven to 425°F (220°C). Chop zucchini, bell peppers, and red onion into strips or bite-sized pieces. Toss them on a baking sheet with olive oil, garlic powder, paprika, salt, and pepper. Roast for about 20-25 minutes until soft and slightly charred.

Step 2: Prepare the Wrap Base

While the veggies are roasting, spread a generous layer of hummus over each tortilla or flatbread. This not only adds flavor but also acts as the “glue” to keep your wrap intact.

Step 3: Layer the Goodness

Top the hummus with a handful of fresh greens, a scoop of the warm roasted vegetables, and any extras like feta, olives, or pickled onions.

Step 4: Wrap It Up

Fold the sides of the tortilla in, then roll it up tightly from the bottom. You can serve it warm or chill it for a cold wrap.

Step 5: Slice and Serve

Slice in half on a diagonal (it just looks better!) and dig in.

Pro Tips for Making the Recipe

• Roast in Batches: Don’t overcrowd the pan, or the veggies will steam instead of roast. Use two pans if necessary.
• Use Parchment Paper: Makes cleanup easier and helps veggies roast evenly without sticking.
• Warm the Wraps: Slightly warming the tortilla makes it more pliable and less likely to tear.
• Assemble Right Before Eating: If you’re meal-prepping, keep the elements separate and assemble fresh to avoid soggy wraps.

How to Serve

These wraps are incredibly versatile when it comes to serving. Here’s how to turn them into a full meal:

On-the-Go Lunch:

Wrap it in foil or parchment for a portable, no-mess lunch.

Dinner Plate:

Serve alongside a bowl of soup (like lentil or tomato) or a light side salad.

Party Platter:

Cut into smaller pinwheels and serve as colorful, healthy appetizers.

Dip It:

Pair with a side of tzatziki or extra hummus for dipping.

Make Ahead and Storage

Storing Leftovers

Store leftover roasted vegetables in an airtight container in the fridge for up to 4 days. Hummus and greens can also be stored separately.

Freezing

Roasted vegetables freeze well for up to 2 months. Store in zip-top bags or freezer-safe containers. Thaw overnight before reheating.

Reheating

Reheat the roasted veggies in a skillet or microwave until warm. Assemble the wrap fresh to keep textures crisp.

FAQs

Can I make these wraps the night before?
Yes, but for best results, store the components separately and assemble the wrap just before eating to avoid sogginess. If assembling ahead, wrap tightly in foil and store in the fridge.

What’s the best hummus for this recipe?
Any store-bought or homemade hummus will work! Classic hummus is a safe bet, but garlic, lemon, or roasted red pepper hummus add an extra flavor punch.

Can I use raw vegetables instead of roasted?
You can, but roasting brings out a sweeter, more complex flavor and makes the wrap more satisfying. If using raw, slice them thinly for the best texture.

Is this recipe vegan?
It can be! Just skip the feta or use a plant-based cheese, and you’ve got a fully vegan wrap that’s just as tasty.

Final Thoughts

This Hummus Wrap with Roasted Vegetables is a beautiful blend of simplicity, nutrition, and flavor. Whether you’re looking for a healthy lunch, a light dinner, or a meatless meal that doesn’t feel like an afterthought, this wrap delivers. It’s quick, it’s easy, and most importantly—it’s absolutely delicious. Give it a try, and don’t be surprised if it becomes part of your regular rotation!

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