Hummus Wrap with Roasted Vegetables Recipe

This Hummus Wrap with Roasted Vegetables is everything you want in a quick, satisfying, and downright delicious meal. It’s colorful, packed with flavor, and loaded with nutrients—perfect for lunch, dinner, or even a hearty snack. With creamy hummus, tender roasted veggies, and a warm tortilla, each bite offers the perfect balance of textures and tastes. It’s also endlessly customizable, so you can truly make it your own. Whether you’re plant-based or just want a veggie-forward option, this wrap has your back!

Why You’ll Love This Recipe

• Ridiculously Easy: Roast the veggies, spread the hummus, wrap it up. That’s it! Minimal effort, maximum reward.
• Flavor-Packed: Roasting brings out the natural sweetness and smokiness of the vegetables, pairing perfectly with the rich, garlicky hummus.
• Healthy and Satisfying: This wrap is filled with fiber, protein, and good-for-you ingredients that leave you full and energized.
• Great for Meal Prep: Make the roasted veggies in advance and assemble when you’re ready. Quick lunches? Done.

Ingredients You’ll Need

Here’s what you’ll need to pull together this flavorful hummus wrap:

• Tortilla or Flatbread: Use a soft, large tortilla or flatbread to wrap everything up. Whole wheat or spinach wraps work great too.
• Hummus: Creamy, savory, and garlicky. Use store-bought or homemade—classic or flavored (roasted red pepper, anyone?).
• Zucchini: Roasts beautifully and adds a tender bite. Slice evenly for even cooking.
• Bell Peppers: Use a mix of red, yellow, and orange for a sweet, colorful medley.
• Red Onion: Adds a hint of sharpness and caramelizes deliciously in the oven.
• Eggplant or Mushrooms: Optional, but both bring a meaty texture and soak up flavor like a dream.
• Olive Oil: Helps the vegetables roast to golden perfection.
• Salt, Pepper, and Garlic Powder: For seasoning and bringing out the natural flavor of the vegetables.
• Fresh Greens (like spinach or arugula): Adds freshness and crunch to balance out the warm, roasted elements.
• Optional Add-ins: Crumbled feta, olives, or a drizzle of balsamic glaze for extra flavor.

Variations

Want to switch things up? Here are a few fun twists:

• Spicy Hummus Wrap: Use spicy hummus or add a few jalapeño slices before rolling.
• Add Grains: Layer in some cooked quinoa or brown rice for an even more filling wrap.
• Vegan Caesar Style: Use lemon tahini dressing instead of hummus and add crispy chickpeas.
• Cheesy Twist: Add a slice of provolone or shredded mozzarella and toast the wrap until melty.
• Mediterranean-Inspired: Add cucumbers, cherry tomatoes, kalamata olives, and a sprinkle of za’atar.

How to Make Hummus Wrap with Roasted Vegetables

Step 1: Roast the Vegetables

Preheat your oven to 425°F (220°C). Toss sliced zucchini, bell peppers, red onions, and any optional veggies like eggplant or mushrooms with olive oil, salt, pepper, and garlic powder. Spread them on a baking sheet in a single layer. Roast for about 20-25 minutes, turning halfway, until tender and slightly caramelized.

Step 2: Warm the Wraps

While the veggies roast, warm your tortillas or flatbreads in a dry skillet or microwave for 10–15 seconds until pliable.

Step 3: Assemble the Wraps

Spread a generous layer of hummus over the center of each wrap. Pile on the roasted vegetables, add a handful of fresh greens, and any extra toppings like feta or olives.

Step 4: Roll It Up

Fold in the sides of the wrap, then roll it tightly from the bottom. Slice in half if desired, and serve immediately or wrap it up for later.

Pro Tips for Making the Recipe

• Cut Evenly: Slice your vegetables to similar thicknesses so they cook evenly and finish at the same time.
• Don’t Overstuff: It’s tempting, but too much filling makes the wrap harder to roll and messier to eat.
• Use Parchment Paper: Lining your baking sheet helps prevent sticking and makes cleanup faster.
• Batch Roast: Roast extra vegetables and store them in the fridge to make wraps all week long.

How to Serve

This wrap is a star on its own but can be turned into a full meal with a few pairings:

With a Side:

Serve with a light cucumber salad, baked sweet potato fries, or a bowl of lentil soup.

For Dipping:

Add a little extra hummus or a tangy yogurt-based sauce on the side.

On the Go:

Wrap it tightly in foil or parchment paper—it’s ideal for picnics, work lunches, or travel-friendly meals.

Make Ahead and Storage

Storing Leftovers

Store roasted vegetables in an airtight container in the refrigerator for up to 4 days. Keep wraps unassembled to avoid sogginess.

Freezing

It’s not ideal to freeze the wraps after assembling, but you can freeze roasted veggies separately. Reheat and assemble fresh when ready.

Reheating

Reheat the roasted vegetables in a skillet or oven until warm. Microwave works in a pinch, but they’ll be softer.

FAQs

Can I use raw vegetables instead of roasting them?
You can, especially if you’re short on time, but roasting really enhances the flavor. If you go raw, stick with crunchy veggies like cucumbers, shredded carrots, and bell peppers.

Is this wrap vegan?
Yes! As long as your hummus is dairy-free (most are), this wrap is completely vegan. Skip any cheese add-ins if you’re keeping it plant-based.

What kind of hummus is best for this recipe?
Classic hummus is always a winner, but don’t be afraid to try flavored ones like roasted garlic, red pepper, or even beet hummus for a color pop.

Can I prep these for meal prep?
Absolutely! Store roasted veggies and greens separately, then assemble each wrap fresh to keep everything crisp and delicious.

Final Thoughts

This Hummus Wrap with Roasted Vegetables is the kind of recipe you’ll want to keep in your weekly rotation—easy, nutritious, and packed with flavor. Whether you’re feeding yourself, your family, or need a quick lunch on the go, this wrap delivers every time. Try it once, and you’ll see just how satisfying and versatile it can be. Give it a go—you’ll be hooked!

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