Grilled Vegetable Tortilla Wrap (Print Version)
Colorful grilled vegetables, hummus, and tortillas combine for a delicious handheld meal everyone will enjoy.
# Ingredients:
→ Vegetables
01 -
2 bell peppers, assorted colors, sliced into strips
02 -
1 large red onion, cut into thick slices
03 -
2 zucchini, sliced lengthwise into 1/4 to 1/2 inch planks
04 -
2 yellow squash, sliced lengthwise into 1/4 to 1/2 inch planks
05 -
1 medium eggplant, cut into 1/2 inch rounds
06 -
1 cup asparagus spears, trimmed
07 -
1 cup cherry tomatoes, whole
08 -
2 ears corn, shucked
→ Marinade
09 -
1/4 cup olive oil
10 -
3 tablespoons balsamic vinegar
11 -
2 tablespoons soy sauce or tamari
12 -
2 garlic cloves, minced
13 -
1 tablespoon fresh thyme, chopped
14 -
1 teaspoon dried oregano
15 -
1/2 teaspoon red pepper flakes, optional
16 -
Salt and freshly ground black pepper, to taste
→ Assembly
17 -
8 to 10 large flour tortillas
18 -
1 cup hummus
19 -
Optional toppings: crumbled feta cheese, sliced olives, fresh herbs, sprouts, sliced avocado
# Steps:
01 -
Wash all vegetables thoroughly. Slice bell peppers into strips and red onion into thick rings.
02 -
Cut zucchini and yellow squash lengthwise into planks, about 1/4 to 1/2 inch thick.
03 -
Slice eggplant into 1/2 inch rounds. Trim tough ends from asparagus. Leave cherry tomatoes whole. Shuck corn completely.
04 -
In a large bowl, whisk together olive oil, balsamic vinegar, soy sauce or tamari, minced garlic, fresh thyme, dried oregano, red pepper flakes, salt, and black pepper.
05 -
Toss all prepared vegetables in the marinade until evenly coated. Let marinate for at least 30 minutes or up to 2 hours.
06 -
Preheat the grill to medium-high. Clean and oil the grates thoroughly to prevent sticking.
07 -
Arrange bell peppers, onion slices, and eggplant rounds on the grill. Cook for 5 to 7 minutes per side until tender and grill-marked.
08 -
Grill zucchini and yellow squash planks for 3 to 5 minutes per side. Add asparagus and grill, turning occasionally, for 3 to 5 minutes until slightly charred.
09 -
Grill corn on the cob for 8 to 12 minutes, turning frequently until charred. Grill cherry tomatoes for 2 to 3 minutes until softened.
10 -
Allow cooked vegetables to cool slightly, then chop into bite-sized pieces. Cut corn kernels from the cob.
11 -
Briefly warm tortillas on the grill, in a skillet, or in the microwave until soft and pliable.
12 -
Spread a generous layer of hummus on each tortilla, add a mixture of grilled vegetables, and top with optional toppings as desired.
13 -
Fold in the sides and roll up each tortilla tightly. Serve immediately while the wraps are still warm.
# Notes:
01 -
Strongly press excess moisture from grilled vegetables before assembling to prevent soggy wraps.