Roasted Veggie and Hummus Wraps – Simple, Fresh, and Satisfying

Roasted Veggie and Hummus Wraps are the kind of meal that just makes sense on a busy day. They’re colorful, filling, and full of fresh flavor without needing a long list of ingredients. Whether you’re packing lunch, planning an easy dinner, or looking for a meatless option that actually satisfies, this wrap delivers.

The roasted vegetables bring a cozy sweetness, the hummus adds creamy richness, and everything comes together in a warm tortilla. It’s simple food done right.

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Roasted Veggie and Hummus Wraps - Simple, Fresh, and Satisfying

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 large tortillas or wraps (whole wheat, spinach, or plain)
• 1 1/2 cups hummus (classic, roasted red pepper, or garlic)
• 2 cups bell peppers, sliced (mix of colors)
• 1 large red onion, sliced
• 1 medium zucchini, sliced into half-moons
• 1 small eggplant, cubed (optional but great)
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach or mixed greens
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• 1 tablespoon lemon juice (plus extra wedges for serving)
• Optional add-ins: crumbled feta, pickled onions, avocado slices, fresh herbs (parsley or cilantro), hot sauce, or a drizzle of tahini.

Method

 

1. Preheat and prep. Heat your oven to 425°F (220°C). Line a large baking sheet with parchment for easier cleanup.
2. Season the vegetables. In a bowl, toss peppers, red onion, zucchini, eggplant, and tomatoes with olive oil, smoked paprika, cumin, oregano, salt, and pepper. Add the lemon juice and toss again to coat.
3. Roast until tender. Spread the vegetables in a single layer. Roast for 20–25 minutes, stirring once, until the edges are caramelized and the veggies are tender but not mushy.
4. Warm the tortillas. Just before assembling, warm the tortillas in a dry skillet for 10–20 seconds per side or microwave under a damp paper towel for 15–20 seconds to make them pliable.
5. Spread the hummus. Lay a tortilla on a board. Spread a generous layer of hummus over the center, leaving a clean border around the edges. Aim for about 1/3 to 1/2 cup per wrap.
6. Add greens and veggies. Place a handful of spinach or greens over the hummus. Spoon a warm layer of roasted vegetables on top.
7. Finish with add-ins. Add any extras you like: a sprinkle of feta, a few avocado slices, pickled onions, chopped herbs, or a light drizzle of tahini or hot sauce.
8. Wrap it up. Fold the sides in, then roll from the bottom up, tucking as you go. If needed, secure with a toothpick or wrap in parchment for easier handling.
9. Serve or pack. Slice in half and serve warm, or let cool slightly before packing for lunch. A lemon wedge on the side brightens each bite.

What Makes This Special

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These wraps balance texture and flavor in a way that feels effortless. You get tender, caramelized vegetables wrapped with cool, creamy hummus and bright herbs.

It’s a naturally vegan recipe that doesn’t feel like a compromise.

They’re also incredibly flexible. Use whatever vegetables you have on hand, choose store-bought or homemade hummus, and pile on your favorite add-ins. The wrap format makes it easy to customize each one for different tastes at the table.

Best of all, these wraps are great for meal prep.

Roast a big tray of vegetables at the start of the week, keep hummus in the fridge, and assemble in minutes whenever hunger hits.

Ingredients

• 4 large tortillas or wraps (whole wheat, spinach, or plain)
• 1 1/2 cups hummus (classic, roasted red pepper, or garlic)
• 2 cups bell peppers, sliced (mix of colors)
• 1 large red onion, sliced
• 1 medium zucchini, sliced into half-moons
• 1 small eggplant, cubed (optional but great)
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach or mixed greens
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• 1 tablespoon lemon juice (plus extra wedges for serving)
• Optional add-ins: crumbled feta, pickled onions, avocado slices, fresh herbs (parsley or cilantro), hot sauce, or a drizzle of tahini.

How to Make It

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1. Preheat and prep. Heat your oven to 425°F (220°C). Line a large baking sheet with parchment for easier cleanup.
2. Season the vegetables. In a bowl, toss peppers, red onion, zucchini, eggplant, and tomatoes with olive oil, smoked paprika, cumin, oregano, salt, and pepper. Add the lemon juice and toss again to coat.
3. Roast until tender. Spread the vegetables in a single layer.

   Roast for 20–25 minutes, stirring once, until the edges are caramelized and the veggies are tender but not mushy.

4. Warm the tortillas. Just before assembling, warm the tortillas in a dry skillet for 10–20 seconds per side or microwave under a damp paper towel for 15–20 seconds to make them pliable.
5. Spread the hummus. Lay a tortilla on a board. Spread a generous layer of hummus over the center, leaving a clean border around the edges. Aim for about 1/3 to 1/2 cup per wrap.
6. Add greens and veggies. Place a handful of spinach or greens over the hummus.

   Spoon a warm layer of roasted vegetables on top.

7. Finish with add-ins. Add any extras you like: a sprinkle of feta, a few avocado slices, pickled onions, chopped herbs, or a light drizzle of tahini or hot sauce.
8. Wrap it up. Fold the sides in, then roll from the bottom up, tucking as you go. If needed, secure with a toothpick or wrap in parchment for easier handling.
9. Serve or pack. Slice in half and serve warm, or let cool slightly before packing for lunch. A lemon wedge on the side brightens each bite.

Storage Instructions

• Roasted vegetables: Store in an airtight container in the fridge for up to 4 days.

  Reheat gently in a skillet or enjoy cold.

• Hummus: Keeps in the fridge for 5–7 days. Stir before using.
• Assembled wraps: Best the day they’re made. If packing ahead, keep greens and hummus separate from warm veggies until assembly to avoid sogginess.
• Freezing: Not recommended for assembled wraps.

  You can freeze roasted veggies for up to 2 months; thaw overnight and pat dry before using.

Benefits of This Recipe

• Nourishing and balanced: Fiber-rich veggies and whole-grain wraps keep you full, while hummus adds plant-based protein and healthy fats.
• Flexible and affordable: Use what you have, swap in seasonal produce, and make it work with pantry staples.
• Meal-prep friendly: Roast once, eat multiple times. Assembly takes minutes.
• Great for all diets: Naturally vegan. Easily made gluten-free with GF wraps or higher-protein with a sprinkle of feta or tofu.
• Flavor-packed: Caramelized vegetables, creamy hummus, and bright lemon deliver big taste with minimal effort.

Common Mistakes to Avoid

• Overcrowding the pan: Too many veggies in one layer steam instead of roast.

  Use two sheets if needed for browned edges and better flavor.

• Skipping the warm tortillas: Cold wraps crack. A quick warm-up makes rolling easy and the texture better.
• Overfilling: It’s tempting, but too much filling leads to tearing and a messy wrap. Keep layers even and compact.
• Adding watery ingredients without draining: Tomatoes and cucumbers can make wraps soggy.

  Pat dry or use less juicy options if packing for later.

• Forgetting acid: A squeeze of lemon or splash of vinegar wakes up all the flavors. Don’t skip it.

Recipe Variations

• Mediterranean-Style: Use roasted red pepper hummus, add cucumber ribbons, olives, and a sprinkle of feta and oregano.
• Spicy Southwest: Swap in chili-lime seasoning, add black beans and corn, and finish with avocado and hot sauce.
• Herby Green: Use basil or cilantro hummus, add arugula, fresh herbs, and a drizzle of pesto or chimichurri.
• Protein Boost: Add crispy baked tofu, chickpeas, or grilled chicken if you’re not keeping it vegan.
• Rainbow Veggie: Load up with beets, carrots, purple cabbage, and yellow peppers for a colorful, crunchy wrap.
• Low-Carb Option: Use large collard leaves or lettuce wraps instead of tortillas, and reduce the roasted sweet veggies.

FAQ

Can I make these wraps the night before?

Yes, but assemble right before eating for the best texture. Store roasted veggies, hummus, and greens separately.

If you must assemble ahead, spread hummus first as a barrier and avoid extra juicy add-ins.

What’s the best hummus to use?

Classic hummus works with everything, but roasted red pepper or garlic hummus brings extra depth. If making your own, a touch of tahini and lemon makes it silky and bright.

How do I keep the wrap from falling apart?

Warm the tortilla, don’t overfill, and roll tightly. Place the seam side down for a minute to help it seal, or wrap in parchment for easy eating on the go.

Can I roast the veggies in an air fryer?

Absolutely.

Preheat to 400°F (205°C), cook in batches for 10–14 minutes, shaking once. Watch closely since air fryers vary and cook faster than ovens.

What if I don’t like eggplant?

Skip it and add more zucchini or mushrooms. Cauliflower florets also roast well and add a nice bite.

Are these wraps gluten-free?

They can be.

Use certified gluten-free tortillas or a sturdy lettuce wrap. Everything else in the recipe is naturally gluten-free.

How can I add more protein?

Use a higher-protein hummus (add extra chickpeas or hemp seeds), toss in roasted chickpeas, or add tofu or chicken if you’re not keeping it vegan.

Do the veggies need to cool before assembling?

Not necessarily. Warm vegetables slightly wilt the greens and help the wrap hold together.

If packing for hours, let them cool to avoid condensation.

Can I use store-bought roasted vegetables?

Yes. They work well for convenience. Just taste and adjust seasoning with salt, pepper, and a squeeze of lemon to freshen them up.

What side dishes pair well with these wraps?

Try a simple side salad, roasted potato wedges, quinoa, or a cup of soup.

Fresh fruit or crunchy pickles also balance the meal nicely.

Wrapping Up

Roasted Veggie and Hummus Wraps are easy, wholesome, and endlessly adaptable. With a tray of roasted veggies and a tub of hummus, you’ve got a reliable meal ready in minutes. Keep the steps simple, lean on bright flavors, and adjust to what you love.

This is everyday cooking that fits your life—and tastes great every single time.