Grilled Vegetable Tortilla Wrap

This grilled vegetable wrap makes summer produce sing with flavor and texture. Layered with sweet smoky vegetables and creamy hummus these wraps taste just as good for lunch on the patio as they do packed for a busy day. My family requests these every time we fire up the grill often customizing with their favorite toppings.

Every time we make these I am blown away by how vibrant and satisfying simple grilled veggies can be. I first made this wrap during a summer camping trip and now it is my go-to for feeding a crowd.

Ingredients

• Bell peppers: A mix of colors adds sweetness and eye appeal Look for firm and glossy skins
• Red onion: Gives juicy tang When possible select ones with deep purple layers
• Zucchini and yellow squash: Grilling brings out their natural sweetness Choose ones with shiny skin and no soft spots
• Eggplant: Adds creamy texture Select small to medium eggplants with tight skin for tenderness
• Asparagus: Bursts with flavor after a quick grill Look for spears that snap and are bright green
• Cherry tomatoes: Roast until jammy for juicy bursts Pick plump ones with bright skins
• Corn on the cob: Sweet kernels char beautifully Choose ears with tight husks and plump feel
• Olive oil: For rich flavor and to prevent sticking Use a fruity extra virgin kind
• Balsamic vinegar: Deepens flavor and brings tang Go for aged balsamic for complexity
• Soy sauce or tamari: Provides savory depth Tamari is gluten free if needed
• Garlic: Fresh minced for warmth and fragrance
• Fresh thyme and dried oregano: Bring herby notes Select fresh bright thyme and aromatic oregano
• Red pepper flakes: For gentle heat optional
• Salt and pepper: Essential for seasoning Use kosher salt and freshly ground black pepper
• Large tortillas: Wraps everything together Go for pliable large ones that will not crack when rolled
• Hummus: Creamy base Use plain or flavored varieties
• Optional toppings: feta cheese olives fresh herbs sprouts avocado Choose what fits your taste and use ripe bright options

Instructions

Prep the Vegetables:

Wash all vegetables well Remove stems and seeds from peppers Cut bell peppers into strips Onion into thick slices Zucchini and squash should be sliced lengthwise into planks about a quarter to a half inch thick Eggplant into half inch rounds Snap tough ends from asparagus and leave cherry tomatoes whole

Make the Marinade:

Whisk together olive oil balsamic vinegar soy sauce minced garlic chopped thyme dried oregano red pepper flakes salt and black pepper in a large bowl

Marinate the Vegetables:

Add all prepped vegetables to the bowl Toss well to coat in marinade Let vegetables rest in marinade for at least thirty minutes or up to two hours for deeper flavor

Prepare the Grill:

Preheat your grill to medium-high Clean and lightly oil the grates for smooth grilling

Grill the Vegetables:

Start with peppers onion and eggplant Grill each for about five to seven minutes per side until tender and smoky with visible grill marks For zucchini and squash grill three to five minutes per side Grill asparagus also three to five minutes turning so they do not burn Corn takes eight to twelve minutes total turning often to achieve even charring Cherry tomatoes need just a few minutes until softened

Cool and Chop:

Remove vegetables from grill Let them cool slightly so they are easier to handle Cut grilled vegetables into bite-sized pieces Cut the grilled corn from the cob with a sharp knife

Warm the Tortillas:

Briefly warm tortillas on the grill microwave or skillet so they are easy to fold and do not crack

Assemble the Wraps:

Spread a generous spoonful of hummus onto each tortilla Layer with grilled vegetables Add any optional toppings like feta cheese or avocado as desired

Roll and Serve:

Fold in the sides and roll each tortilla up tightly Slice if you like and serve right away

I always look forward to the sweet charred corn in these wraps It adds both texture and a pop of caramel flavor Every summer I reminisce about making these on a tiny charcoal grill at the park with my kids helping chop and stuff the wraps

Storage Tips

Keep assembled wraps wrapped tightly in foil or parchment in the fridge for up to two days For best texture store grilled veggies and tortillas separately and assemble just before serving If the veggies release moisture just blot with a paper towel before layering to keep your wrap from getting soggy

Ingredient Substitutions

Feel free to swap in whatever grilling vegetables you love Portobello mushrooms or carrots cut into thick strips work well If avoiding gluten choose gluten free tortillas or large lettuce leaves for wrapping Dairy free is easy by skipping the feta or using a plant cheese

Serving Suggestions

Serve these wraps with a side of tabbouleh a chilled cucumber salad or a handful of kettle-cooked chips For a heartier meal add a scoop of quinoa or beans inside the wrap You can also slice each wrap into pinwheels for party platters

Cultural Notes

Grilled wraps with hummus reflect flavors of the Mediterranean where fresh vegetables and pita or flatbread come together in creative ways The balsamic and herby marinade gives a nod to Italian antipasti while the hummus filling recalls Middle Eastern mezze

Seasonal Adaptations

Go wild with what is fresh and local Try grilled sweet potatoes or broccoli in autumn For spring wraps add pea shoots or radishes For peak summer flavor use heirloom tomatoes and fresh basil

This colorful wrap is a true celebration of summer and will quickly become a staple recipe. Share it with friends as a picnic favorite or an easy make-ahead meal.

Recipe FAQs

→ What vegetables work best for this wrap?

Bell peppers, zucchini, yellow squash, eggplant, asparagus, corn, onion, and cherry tomatoes are ideal for grilling and provide a colorful, flavorful filling.

→ How can I achieve the best grill marks and flavor on the vegetables?

Preheat the grill to medium-high, oil the grates, and let the veggies marinate for at least 30 minutes before grilling. Cook vegetables in batches for even char and tenderness.

→ Can I use other spreads besides hummus?

Yes, you can use baba ganoush, tzatziki, or a dairy-free spread as a base for the wraps according to personal preference.

→ What toppings are recommended for extra flavor?

Try adding crumbled feta, sliced avocado, fresh herbs like parsley or basil, olives, or crunchy sprouts to enhance taste and texture.

→ Are these wraps suitable for meal prep?

Grill vegetables ahead of time and store them separately. Assemble wraps fresh with hummus and preferred toppings for best results.