Roasted Veggie and Hummus Wraps
A quick, customizable plant-based meal perfect for lunch or dinner
KEY INFO
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4 wraps
- Calories: 320 per wrap
- Fat: 12g
- Protein: 10g
- Carbohydrates: 45g
- Difficulty: Easy
- Dietary: Vegan, Vegetarian (can be Gluten-Free)
EQUIPMENT NEEDED
- Large baking sheet
- Parchment paper
- Sharp knife and cutting board
- Large mixing bowl
- Measuring spoons
- (Alternative: foil instead of parchment)
INGREDIENTS
- 2 medium zucchini (about 400g), sliced
- 2 bell peppers (any color), sliced
- 1 sweet potato (200g), diced
- 4 large tortillas (whole wheat or gluten-free)
- 8 tbsp (240g) hummus
- 4 cups (120g) fresh spinach
- 1 tbsp (15ml) olive oil
- 1 tbsp (15ml) balsamic vinegar
- 1 tsp Italian seasoning
- Salt and pepper to taste
METHOD
- Preheat oven to 425°F (220°C)
- Toss chopped vegetables with olive oil, balsamic vinegar, and seasonings in a large bowl
- Spread vegetables on lined baking sheet in single layer
- Roast for 20-25 minutes until edges are golden brown, stirring halfway
- Warm tortillas slightly to make them more pliable
- Spread 2 tbsp hummus on each tortilla
- Layer with roasted vegetables and fresh spinach
- Roll tightly, tucking in sides as you go
CRUCIAL TIPS
- Don’t overcrowd the baking sheet
- Cut vegetables in similar sizes for even cooking
- Let vegetables cool slightly before assembling
- Don’t overfill wraps
STORAGE & VARIATIONS
Storage:
- Keep components separate up to 3 days
- Assembled wraps last 1 day refrigerated
Common Mistakes:
- Overloading wraps
- Undercooking vegetables
- Using cold tortillas (they’ll crack)
Variations:
- Swap hummus for baba ganoush
- Add avocado or vegan cheese
- Use different seasonal vegetables
- Try different wraps (lettuce, collard greens)
Get ready to experience the perfect balance of roasted goodness and creamy hummus in every bite. These wraps have become my go-to lunch option – they’re filling, nutritious, and absolutely delicious!