Roasted Veggie Wrap (Printer-Friendly)

Wholesome wrap filled with roasted vegetables, hummus, and fresh greens for a nutritious lunch or dinner.

# What You'll Need:

→ Vegetables

01 - 1 red bell pepper, sliced
02 - 1 zucchini, sliced
03 - 1 red onion, sliced
04 - 1 small eggplant, sliced
05 - 1 cup cherry tomatoes, halved

→ Seasoning

06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper

→ Wrap & Fillings

11 - 4 large whole wheat tortillas
12 - 1 cup hummus (store-bought or homemade)
13 - 2 cups baby spinach or mixed greens

→ Optional

14 - 1/4 cup crumbled feta cheese (omit for vegan)
15 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine bell pepper, zucchini, red onion, eggplant, and cherry tomatoes with olive oil, oregano, smoked paprika, salt, and pepper, tossing until evenly coated.
03 - Arrange the vegetables in a single layer on the baking sheet and roast for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized.
04 - Heat the tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
05 - Spread 2 to 3 tablespoons of hummus along the center of each tortilla, then top with roasted vegetables and a handful of baby spinach or mixed greens. Add feta cheese and parsley if desired.
06 - Fold in the sides and roll up each tortilla tightly. Cut each wrap in half and serve immediately.

# Expert Advice:

01 -
  • The oven does most of the work while you relax, making weeknight dinners feel less like a chore and more like self-care.
  • Those roasted vegetables develop this deep, sweet caramelization that tastes like you spent hours in the kitchen when you really didn't.
  • It's naturally flexible—whatever vegetables you have on hand will work beautifully, so there's zero pressure to shop for specific ingredients.
02 -
  • Slice your vegetables as uniformly as possible—this prevents some from burning while others stay crunchy. Even a 1/8-inch difference matters more than you'd think.
  • Don't skip the halfway stir. Roasted vegetables need a gentle toss to brown evenly on both sides and prevent the bottom layer from getting too dark.
  • If your hummus is cold straight from the fridge, it's harder to spread. Let it sit out for a few minutes or give it a quick stir with a little warm water to loosen it up.
03 -
  • If you notice the bottom vegetables browning too quickly, move the baking sheet to a lower oven rack or rotate it halfway through—every oven has its own personality.
  • The secret to wraps that don't fall apart is spreading the hummus in a thin, even layer rather than one thick stripe in the middle—it acts as an edible glue holding everything together.

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