Grilled Vegetable Wrap Ideas (Print Version)
Charred veggies and creamy hummus wrapped in fresh tortillas, topped with cheese or herbs for vibrant flavor.
# Ingredients:
→ Grilled Vegetables
01 -
2 bell peppers, assorted colors, seeded and cut into large strips
02 -
1 large red onion, sliced into thick wedges
03 -
2 medium zucchini, trimmed and sliced lengthwise into 1/4 to 1/2 inch planks
04 -
2 medium yellow squash, trimmed and sliced lengthwise into 1/4 to 1/2 inch planks
05 -
1 medium eggplant, trimmed and sliced into 1/2 inch rounds
06 -
1 cup asparagus spears, tough ends removed
07 -
1 cup cherry or grape tomatoes, whole
08 -
2 ears fresh corn, shucked
→ Marinade
09 -
1/4 cup olive oil
10 -
3 tablespoons balsamic vinegar
11 -
2 tablespoons soy sauce (use tamari for gluten-free)
12 -
2 cloves garlic, minced
13 -
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
14 -
1 teaspoon dried oregano
15 -
1/2 teaspoon red pepper flakes (optional)
16 -
Kosher salt, to taste
17 -
Freshly ground black pepper, to taste
→ Assembly
18 -
8 to 10 large tortillas (whole wheat, spinach, or regular flour)
19 -
1 cup hummus (or pesto or tzatziki as alternative spread)
20 -
Feta cheese, crumbled (optional topping)
21 -
Kalamata olives, halved (optional topping)
22 -
Fresh parsley or cilantro, chopped (optional topping)
23 -
Sprouts (optional topping)
24 -
Avocado slices (optional topping)
# Steps:
01 -
Wash all produce thoroughly. Cut bell peppers into strips and remove seeds. Slice red onion into thick wedges. Slice zucchini and yellow squash lengthwise into planks approximately 1/4 to 1/2 inch thick. Slice eggplant into 1/2 inch rounds. Remove tough ends from asparagus. Shuck the corn and leave ears whole or cut in half. Leave cherry tomatoes whole.
02 -
In a large mixing bowl or resealable plastic bag, whisk together olive oil, balsamic vinegar, soy sauce or tamari, minced garlic, thyme, oregano, and optional red pepper flakes. Season generously with kosher salt and freshly ground black pepper.
03 -
Add all prepped vegetables, except cherry tomatoes and corn, to the marinade. Toss to coat evenly. Marinate for a minimum of 30 minutes, or up to 2 hours in the refrigerator. For best flavor, chill when marinating longer than 30 minutes. Tomatoes and corn can be marinated separately or brushed with marinade during grilling.
04 -
Preheat grill to medium-high (375–450°F). Clean the grates and oil lightly to prevent sticking.
05 -
Work in batches to avoid overcrowding. Start with bell peppers, red onion, and eggplant; grill for 5–7 minutes per side until tender-crisp with grill marks. Grill zucchini and yellow squash for 3–5 minutes per side. Grill asparagus 3–5 minutes, turning until slightly charred. Grill corn for 8–12 minutes, turning frequently, until kernels are tender and lightly charred. Grill cherry tomatoes in a grill basket or on skewers for 2–3 minutes until blistered but still holding shape.
06 -
Allow grilled vegetables to cool slightly. Chop larger pieces (bell peppers, onions, zucchini, squash, eggplant, and corn kernels cut from cob) into bite-sized pieces. Keep asparagus and tomatoes whole or halved as desired.
07 -
Warm tortillas briefly on the grill, in a dry skillet, or microwave until soft and pliable.
08 -
Spread hummus or preferred spread evenly over each tortilla. Top with a generous amount of grilled vegetables. Add optional toppings such as feta cheese, olives, herbs, sprouts, or avocado slices. Fold sides of tortilla inward and roll tightly from the bottom to enclose the filling. Serve immediately while warm.
# Notes:
01 -
For best texture, avoid overcooking vegetables; they should remain tender and have defined grill marks.