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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large whole-wheat or spinach tortillas (8–10 inches)
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 small red onion, thinly sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 cup mushrooms, sliced (optional but delicious)
  • 1 small sweet potato, peeled and cut into small cubes
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 1 to 1 1/4 cups hummus (classic, roasted red pepper, or garlic)
  • 1 cup baby spinach or arugula
  • 1/2 cup thinly sliced cucumber
  • 1/4 cup crumbled feta or dairy-free feta (optional)
  • Fresh lemon wedges, for squeezing
  • Hot sauce or chili flakes (optional, for heat)

Method
 

  1. Heat the oven: Set your oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
  2. Prep the veggies: Toss the peppers, onion, zucchini, mushrooms, and sweet potato with olive oil, smoked paprika, cumin, garlic powder, oregano, salt, and pepper. Spread in an even layer.
  3. Roast until tender and caramelized: Bake for 22–28 minutes, tossing halfway. You want browned edges and soft centers. The sweet potato may need the full time.
  4. Warm the tortillas: Heat tortillas in a dry skillet for 20–30 seconds per side, or wrap in foil and warm in the oven for a few minutes. Warm tortillas are easier to fold.
  5. Spread the hummus: Lay out the tortillas and spread 2–3 tablespoons of hummus over each, leaving a small border around the edge.
  6. Add the fillings: Pile roasted veggies down the center. Add spinach or arugula, cucumber slices, and a sprinkle of feta if using. Squeeze a little lemon over the top for brightness.
  7. Season and finish: Add a dash of hot sauce or chili flakes if you like heat. Taste a piece of veg and adjust salt if needed.
  8. Wrap it up: Fold the sides in, then roll tightly from the bottom up, burrito-style. Slice in half on a diagonal if serving right away.
  9. Serve: Enjoy warm, or wrap in parchment for a portable lunch. These are great with extra lemon wedges on the side.