Grilled Vegetable Wrap Ideas

The Grilled Vegetable Wrap is my go-to for a crowd-pleasing lunch or a vibrant weeknight dinner when I want to pack plenty of flavor into something easy. It transforms an array of fresh, colorful vegetables into a smoky-sweet filling, held together by creamy hummus and a soft tortilla. The result is hearty enough for vegetarians and satisfying for even the hungriest eaters.

When I first made these wraps, I was looking for a dish that could win over my whole family at our summer BBQ without turning on the oven. These wraps soon became a staple for everything from lazy Sunday lunches to packed lunches on the go.

Ingredients

• Bell peppers: Bring intense color and sweet flavor. Pick firm, heavy peppers in your favorite mix of colors for the best presentation.
• Red onion: Offers mild heat and sweetness, especially when charred. Look for onions that are firm with vibrant, papery skins.
• Zucchini: Grills quickly and soaks up marinade. Small or medium zucchinis with shiny skin are ideal.
• Yellow squash: Gives gentle sweetness and color. Choose ones that are smooth, bright, and not overly large.
• Eggplant: Provides hearty texture and absorbs smoky grill flavor. Select an eggplant that is glossy and heavy for its size without soft spots.
• Asparagus: Adds snap and a fresh, grassy undertone. Look for firm, straight spears with tight tips.
• Cherry or grape tomatoes: Create bursts of juicy sweetness. Buy tomatoes that are firm and glossy with rich color.
• Corn on the cob: Delivers a chewy, sweet crunch. Pick ears with plump kernels and bright green husks if possible.
• Olive oil: Backbone of the marinade and helps vegetables brown nicely. A good extra virgin olive oil is worth it for taste.
• Balsamic vinegar: Creates tangy depth that brightens the whole dish.
• Soy sauce or tamari: Infuses the vegetables with savory umami. Low sodium options are perfect for adjusting salt levels.
• Fresh garlic: Lends aromatic zing. Use firm, unblemished cloves.
• Fresh thyme: Offers a lemony fragrance and extra flavor dimension.
• Dried oregano: Builds robust earthiness. Choose a fresh, fragrant brand.
• Red pepper flakes: Provide gentle, optional heat.
• Kosher salt and freshly ground black pepper: Enhance and balance all other flavors.
• Tortillas: Should be large and soft for easy wrapping. Whole wheat for fiber, spinach for added green, or classic flour tortillas each give a different nuance.
• Hummus or another creamy spread: Key for flavor and keeping the wrap from getting soggy. Choose your favorite brand or whip up a quick homemade version.
• Optional toppings: Feta, Kalamata olives, sprigs of fresh herbs, avocado, and sprouts add bonus flavor and texture.

Instructions

Prepare the Vegetables

Wash and Chop: Thoroughly wash all produce. Pat dry. Cut bell peppers into wide strips. Slice red onion into thick rounds. Slice zucchini and yellow squash into planks. Trim eggplant and slice into half-inch rounds. Sprinkle large eggplants with salt and let sit, then pat dry. Snap ends off asparagus. Shuck the corn and cut. Leave tomatoes whole.

Make the Marinade

In a large bowl or bag, combine olive oil, balsamic vinegar, soy sauce or tamari, minced garlic, fresh thyme, dried oregano, and red pepper flakes if using. Add kosher salt and black pepper. Taste and adjust seasoning.

Marinate the Vegetables

Toss chopped vegetables except tomatoes and corn in marinade. Marinate tomatoes and corn separately. Refrigerate for at least thirty minutes and up to two hours, stirring or shaking occasionally.

Preheat the Grill

Heat grill to medium-high, about three hundred seventy five to four hundred fifty degrees. Clean and oil grates well.

Grill the Vegetables

Grill vegetables in batches. Start with peppers, onion, eggplant, five to seven minutes per side. Grill zucchini and squash three to five minutes per side. Grill asparagus three to five minutes, turning often. Grill corn eight to twelve minutes, rotating often. Grill tomatoes in a basket or skewer for two to three minutes.

Chop the Grilled Vegetables

Let vegetables cool slightly. Chop large pieces into bite-sized chunks. Slice kernels off the corn. Leave asparagus and tomatoes whole or cut in half if you wish.

Warm the Tortillas

Warm tortillas on grill or in skillet for a few seconds per side, or microwave under a damp towel for thirty seconds.

Assemble the Wraps

Spread hummus generously on each tortilla. Pile grilled vegetables in the center. Add optional toppings. Fold in sides and roll up tightly.

Serve Immediately

Enjoy warm, or wrap leftovers tightly to keep fresh.

I especially look forward to grilled eggplant in this wrap. Its meaty texture anchors the filling and soaks up all the tangy marinade. The first time my dad tasted this at a family barbecue he could not believe how satisfying it was without meat. Now we make it together every summer.

Storage Tips

Grilled vegetables will last three to four days in an airtight container in the fridge. Keep tortillas and toppings separate and assemble fresh for each meal. If you want to meal prep, store individual portions of vegetables and spreads in small containers for easy grab and go lunches. Wraps can be made a day ahead but the tortilla might soften a bit from the hummus and veggies as they sit.

Ingredient Substitutions

Swap out vegetables for seasonal produce like mushrooms, sweet potatoes, or carrots sliced into planks. You can use baba ganoush, tzatziki, or even a cashew cheese spread in place of hummus. For gluten-free, buy certified gluten-free wraps or use large collard leaves for a low-carb alternative.

Serving Suggestions

Cut wraps in half and stand upright for a colorful platter at a potluck. Pair with a chilled bean salad or soup for a more filling meal. Offer an array of toppings on the side so everyone can customize their wrap.

Grilled Vegetable Wraps put produce front and center in a hearty, flavorful package. Enjoy experimenting with new veggies and toppings each time you make them.

Recipe FAQs

→ What vegetables work best in a wrap like this?

Bell peppers, zucchini, yellow squash, red onion, eggplant, asparagus, and tomatoes create a vibrant, flavorful combination. Seasonal swaps are welcome.

→ How long should vegetables be marinated before grilling?

Marinate for at least 30 minutes for enhanced flavor; up to 2 hours if time allows. Longer marination yields richer, more developed taste.

→ What's the best way to grill the vegetables evenly?

Grill in batches, starting with the firmest veggies like peppers and eggplant. Use medium-high heat, turn regularly, and avoid overcrowding the grill.

→ Can I use other spreads instead of hummus?

Yes! Pesto, tzatziki, or even a creamy cheese spread work well and add variety to the wraps' flavor profile.

→ How should I serve and store the assembled wraps?

Serve immediately while warm for best taste. Leftovers can be wrapped in foil and stored in the fridge for up to two days.

→ Are these wraps suitable for vegan diets?

Absolutely. Simply use plant-based spreads and avoid cheese or dairy toppings for a vegan-friendly meal.