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Grilled vegetable wrap with hummus and arugula
Nutritious wrap with grilled vegetables, hummus, and arugula

Mediterranean Grilled Vegetable Wraps

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Quick Meals Appetizers
The secret to the perfect veggie wrap is not to use a boiled vegetable stew, but 'bite-sized' grilled pieces. This way the tortilla doesn't get soggy, and the flavor of each ingredient stands out. Quick, portable, and full of fiber.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Grill pan
  • Large mixing bowl
  • Kitchen tongs
  • Cutting board

Allergen Information

⚠️ Sesame (in hummus)
⚠️ Wheat (tortilla)

Instructions

1 ✓

Cut the vegetables into uniform slices/strips about 1/4 inch thick. Seed the pepper.

Tip: Uniform size ensures they cook evenly.
2 ✓

In a bowl, toss the vegetables with olive oil and crushed garlic. Do not salt yet!

Tip: If you salt now, the vegetables will release water (osmosis) and steam on the grill instead of searing.
3 ✓

In a hot pan, grill the vegetables in batches until they get a brownish char (approx. 3-4 mins/side).

Tip: Don't overcrowd the pan! The vegetables need space for the steam to escape.
4 ✓

Remove the cooked vegetables to a bowl and salt them NOW. Let stand for 5 minutes.

Tip: The salt now only seasons, it doesn't ruin the texture.
5 ✓

Warm the tortillas, spread thickly with hummus, pile on arugula and the grilled vegetables. Roll up tightly.

Tip: The peppery taste of arugula balances the sweetness of the roasted vegetables.
6 ✓

Optionally, place the finished roll back in the dry pan for 1 minute, seam side down, to 'seal' it.

Tip: The heat seals the dough so it doesn't open while eating.

Recipe FAQ

Why does the wrap get soggy?
You likely added the vegetables while they were too hot and steaming, or didn't dry the arugula. Let the filling cool slightly!

Ingredients

  • 4 pcs Large Flour Tortillas
  • 1 medium Zucchini
  • 1 medium Eggplant
  • 1 large Bell Pepper
  • 1/2 cup Hummus
  • 3 tbsp Olive Oil
  • 2 cloves Crushed Garlic
  • 2 oz Fresh Arugula
  • 1 tsp Salt