The Grilled Veggie Wrap That Converts Meat-Lovers to English

why make this recipe

This grilled veggie wrap is proof that simple, well-grilled vegetables and a creamy smear can convince even staunch carnivores to smile at a meat-free meal. It’s fast, colorful, and satisfying — ideal for busy weeknights, impromptu picnics, or a portable lunch. If you want something that feels substantial without heavy prep, this wrap delivers flavor, texture, and fresh-season produce in every bite.

introduction

Think charred sweetness, smoky grill marks, and a soft hummus cradle that holds everything together. The mix of bell peppers, onions, zucchini, and yellow squash gives a pleasing variety of textures and natural sweetness that even meat-lovers find irresistible. For variety between meals, you can pair this wrap with other simple sandwiches — try a hot, melty option like Garlic Bread Grilled Cheese on nights you want comfort food.

how to make The Grilled Veggie Wrap That Converts Meat-Lovers to English

The method is straightforward: season, grill, spread, and roll. Focus on even slices so everything cooks at the same rate, and warm your tortillas so they bend without splitting. The hummus layer is both flavor and glue, keeping the grilled veggies from sliding out. If you want a smoky boost, finish with a drizzle of balsamic glaze or a quick sprinkle of smoked paprika.

Ingredients :

2 bell peppers, assorted colors, seeded and cut into large strips, 1 large red onion, sliced into thick wedges, 2 medium zucchini, trimmed and sliced lengthwise into 1/4 to 1/2 inch planks, 2 medium yellow squash, trimmed and sliced lengthwise into 1/4 to 1/2 inch planks, hummus, tortillas

Directions :

1. Preheat the grill to medium heat.
2. Toss the bell peppers, red onion, zucchini, and yellow squash in a bit of olive oil, salt, and pepper.
3. Grill the vegetables until they are tender and have nice grill marks, about 6-8 minutes.
4. Spread a layer of hummus on a warm tortilla.
5. Add the grilled veggies on top of the hummus.
6. Roll the tortilla tightly to form a wrap.
7. Cut in half and serve immediately.

how to serve The Grilled Veggie Wrap That Converts Meat-Lovers to English

Serve warm, straight off the grill, with a crunchy side like kettle chips or a crisp green salad. For dipping, offer extra hummus or a lemony yogurt sauce on the side. If making for a crowd, build a wrap station so guests can customize with extras like feta, olives, or hot sauce.

how to store The Grilled Veggie Wrap That Converts Meat-Lovers to English

Wrap tightly in foil or plastic wrap and refrigerate for up to 2 days. For best texture, store grilled vegetables and tortillas separately and assemble just before eating to avoid sogginess. Reheat assembled wraps gently in a skillet over low heat or in a toaster oven until warmed through.

tips to make The Grilled Veggie Wrap That Converts Meat-Lovers to English

• Slice vegetables uniformly so they cook evenly.
• Lightly oil the grill grates or brush veggies with oil to prevent sticking.
• Warm tortillas briefly over the grill or in a hot, dry skillet for easier rolling.
• If you like a creamy tang, mix a spoonful of lemon juice into the hummus.
• To introduce smoky char without a grill, use a grill pan or broil the vegetables for a few minutes.
• For a non-vegetarian twist that pairs well alongside this lighter option, consider a small smoky finger food like Bacon-Wrapped Little Smokies for entertaining.

variation (if any)

• Add crumbled feta or goat cheese for a salty, creamy contrast.
• Swap hummus for pesto or mashed avocado for different flavor profiles.
• Include sliced portobello mushrooms or eggplant for a meaty bite.
• Spice it up with harissa, sriracha, or pickled jalapeños.

FAQ

Q: Can I make these gluten-free?
A: Yes — use a gluten-free tortilla or large lettuce leaves for a low-carb option.

Q: Can I prepare the veggies ahead of time?
A: Grill and cool the vegetables, then store in an airtight container in the fridge for up to 2 days; assemble just before serving.

Q: What hummus flavor works best?
A: Classic, roasted red pepper, or garlic hummus all pair well — choose based on your preferred flavor intensity.

Conclusion

For inspiration on how meat-free dishes can win over skeptical eaters, see this helpful roundup of 7 vegan dishes that convert even the most skeptical meat-eaters …. If you’re cooking for students or want campus-friendly vegetarian tips alongside your wraps, check the Vegetarian and Vegan Guide to Good Eats on Campus ….

Grilled Veggie Wrap

A vibrant grilled veggie wrap filled with colorful vegetables and creamy hummus, perfect for a quick, satisfying meal that appeals to both vegetarians and meat-lovers alike.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Mediterranean, Vegetarian

Calories: 220

Ingredients Method Notes

Ingredients

  

Grilled Vegetables

• 2 pcs bell peppers, assorted colors, seeded and cut into large strips
• 1 large red onion, sliced into thick wedges
• 2 medium zucchini, trimmed and sliced lengthwise into 1/4 to 1/2 inch planks
• 2 medium yellow squash, trimmed and sliced lengthwise into 1/4 to 1/2 inch planks

Wrap Components

• 1 cup hummus
• 4 pieces tortillas Warm to make rolling easier

Method

 

Preparation

1. Preheat the grill to medium heat.
2. Toss the bell peppers, red onion, zucchini, and yellow squash in a bit of olive oil, salt, and pepper.

Grilling

1. Grill the vegetables until they are tender and have nice grill marks, about 6-8 minutes.

Assembly

1. Spread a layer of hummus on a warm tortilla.
2. Add the grilled veggies on top of the hummus.
3. Roll the tortilla tightly to form a wrap.
4. Cut in half and serve immediately.

Notes

For a smoky boost, finish with a drizzle of balsamic glaze or a sprinkle of smoked paprika. Serve with extra hummus or a lemony yogurt sauce for dipping.