Description
These vibrant wraps are packed with oven-roasted vegetables, creamy hummus, and fresh greens, all wrapped in a soft tortilla. Perfect for a quick lunch or light dinner, they’re full of flavor and texture.
Ingredients
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, sliced into strips
- 1 red onion, sliced into wedges
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 4 large flour tortillas (or whole wheat)
- 1 cup hummus (store-bought or homemade)
- 2 cups fresh spinach or mixed greens
- 1/2 cup crumbled feta cheese (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the zucchini, bell pepper, red onion, cherry tomatoes, olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and slightly charred. Remove from oven and let cool for 5 minutes.
- Warm the tortillas in a dry skillet or microwave for about 20 seconds to make them pliable.
- Spread about 1/4 cup of hummus evenly over each tortilla, leaving a 1-inch border at the edges.
- Divide the roasted vegetables among the tortillas, placing them in a line down the center. Top with fresh spinach or mixed greens and crumbled feta if using.
- Fold in the sides of each tortilla, then roll tightly from the bottom up to enclose the filling. Slice in half if desired and serve immediately, or wrap in foil for an on-the-go meal.
Notes
You can customize the seasonings to taste. For added protein, include grilled chicken or chickpeas. Store leftover wraps in the refrigerator for up to 2 days, but they are best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main
- Cuisine: Mediterranean