The Roasted Vegetable & Hummus Wrap is a colorful and tasty meal that’s both fresh and filling. It’s packed with soft, roasted veggies like bell peppers, zucchini, and sweet potatoes, all wrapped up with creamy hummus in a soft tortilla. You get a nice mix of smoky, sweet, and smooth flavors all in one bite.
I love making this wrap when I want something quick but still satisfying and healthy. Roasting the veggies brings out their natural sweetness, and the hummus adds just the right bit of creaminess without being heavy. Sometimes I toss in a little sprinkle of feta or some crunchy greens to switch things up, and it never disappoints.
This wrap is perfect for lunch on the go or a light dinner when I’m craving something easy but flavorful. It’s also a great way to use up any veggies you have sitting around. I often make a big batch of roasted veggies at the start of the week and then build wraps whenever I’m hungry. Simple, tasty, and packed with good stuff — what’s not to love?
Key Ingredients & Substitutions
Bell Peppers: They add sweet and slightly smoky notes when roasted. If you can’t find red or yellow, orange or green peppers work too, though green are a bit more bitter.
Broccolini: This adds a nice texture and mild flavor. If unavailable, broccoli florets or asparagus make great substitutes.
Hummus: The creamy base that ties everything together. You can use any flavor you like—plain, roasted garlic, or red pepper hummus all work well. For a bean-free option, try avocado or a nut butter spread.
Lettuce Leaves: I prefer butter lettuce for wraps because it’s soft and pliable, but romaine or even collard greens can be good green alternatives.
Tortillas: Flour tortillas are classic and soft, but you can swap for whole wheat, spinach wraps, or gluten-free wraps depending on your needs.
How Can I Perfectly Roast Vegetables for This Wrap?
Roasting veggies brings out their natural sweetness, and getting this right makes the wrap extra tasty. Here’s what helps:
- Cut veggies into similar-sized pieces for even cooking.
- Use a high oven temperature (around 425°F / 220°C) to get nice caramelization without sogginess.
- Toss vegetables in olive oil and season well with salt and pepper before roasting.
- Don’t overcrowd the baking sheet to avoid steaming – keep them in a single layer.
- Turn halfway through roasting to get an even color and texture.
- Watch them closely toward the end. You want them tender with some crispy edges.
I usually roast for 15-20 minutes, but keep an eye on the smaller or softer veggies—they might cook faster. Letting them cool a bit before assembling helps keep the wrap fresh and not soggy.
Equipment You’ll Need
- Baking sheet – I prefer a large one to roast the vegetables evenly without crowding.
- Mixing bowl – Useful for tossing veggies with oil and seasonings before roasting.
- Knife and cutting board – For slicing peppers, carrots, zucchini, and broccoli.
- Measuring spoons – To measure olive oil and optional lemon juice.
- Spatula or tongs – For turning the vegetables during roasting.
- Large platter or plate – To lay out roasted veggies for cooling.
- Spreading knife or spoon – To spread hummus smoothly on tortillas.
- Cooking tongs or a slotted spoon – For handling roasted vegetables when transferring to wraps.
Flavor Variations & Add-Ins
- Cheese: Add crumbled feta or shredded mozzarella for extra richness, especially if you want a more filling wrap.
- Additional Veggies: Sliced red onions, roasted eggplant, or mushrooms add depth and variety.
- Proteins: Include grilled chicken, turkey slices, or tofu for added protein—turns it into a more hearty meal.
- Spices & Herbs: Sprinkle some smoked paprika, cumin, or chopped basil and parsley to boost flavor.
Roasted Vegetable & Hummus Wrap
Ingredients You’ll Need:
For The Roasted Vegetables:
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 cup broccolini or broccoli florets
- 1 small carrot, julienned or thinly sliced
- 1 small zucchini, sliced (optional)
- 1 tablespoon olive oil
- Salt and pepper, to taste
For The Wrap:
- 1 cup cooked chickpeas or ½ cup store-bought hummus
- 2 large lettuce leaves (buttery lettuce or romaine)
- 2 large flour tortillas or whole wheat wraps
- Optional: 1 teaspoon lemon juice
- Optional garnish: fresh herbs like parsley or cilantro
How Much Time Will You Need?
This recipe takes about 10 minutes to prep the vegetables and 15-20 minutes to roast them. Assembling the wraps only takes a few minutes, so plan for a total of around 30 minutes from start to finish. Perfect for a quick and healthy lunch or dinner!
Step-by-Step Instructions:
1. Roasting the Vegetables:
Preheat your oven to 425°F (220°C). Spread out the sliced red and yellow bell peppers, broccolini, carrots, and zucchini (if using) on a baking sheet. Drizzle them with olive oil and season with salt and pepper. Toss everything so the veggies are evenly coated. Roast in the oven for 15-20 minutes, turning once halfway through, until they’re tender and have a slight char on the edges. Take them out and let them cool slightly.
2. Preparing the Chickpea Spread:
If you’re using cooked chickpeas instead of hummus, mash them with a fork in a bowl. You can add a little lemon juice to brighten the flavor. If you have hummus, just get it ready to spread—no extra prep needed.
3. Assembling the Wraps:
Lay a tortilla flat on your workspace. Spread a generous layer of hummus or the mashed chickpea mixture down the center. Place two large lettuce leaves on top of the spread. Then add the roasted vegetables evenly over the lettuce. Roll the tortilla tightly to wrap everything up—if you like, you can secure it with a toothpick. Cut the wrap in half diagonally.
Serve these wraps right away for the best taste and texture, or wrap them up to take on the go. They’re fresh, colorful, and delicious!
Can I Use Frozen Vegetables for This Wrap?
Yes, you can use frozen vegetables, but it’s best to thaw and drain them well first to avoid excess moisture. Roast them as usual, but you may need to reduce the olive oil slightly since frozen veggies release water.
How Can I Make This Wrap Vegan?
This wrap is naturally vegan if you use store-bought hummus or mashed chickpeas without any dairy added. Just skip any cheese or non-vegan toppings, and you’re all set!
Can I Prepare the Veggies Ahead of Time?
Absolutely! Roast the vegetables up to 2 days in advance and store them in an airtight container in the fridge. When ready, let them come to room temperature or warm slightly before assembling your wrap.
What’s a Good Alternative to Flour Tortillas?
If you prefer to avoid flour tortillas, large lettuce leaves (like romaine or butter lettuce) or collard greens make excellent low-carb, gluten-free wrap alternatives.