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

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.