Roasted Veggie and Hummus Wraps Recipe is the perfect blend of vibrant flavor, wholesome ingredients, and easy preparation. In under an hour, you can enjoy a colorful, nourishing meal filled with roasted bell peppers, zucchini, carrots, and red onion, layered over creamy hummus and fresh spinach in a warm tortilla. Every bite is a satisfying mix of smoky, sweet, and savory notes — a true feast for the senses. Whether you need a quick weeknight dinner, a portable lunch, or a dish to wow your guests, this recipe delivers. Love recipes like this? Follow me on Pinterest for more mouthwatering ideas you’ll want to make again and again.
A Personal Story of Flavor and Color
The first time I made roasted veggie and hummus wraps, it was on a Sunday afternoon when my fridge looked like a rainbow of produce. Bell peppers in red, yellow, and green, a lone zucchini, some carrots, and a red onion were all waiting for their moment. I’d been inspired by a recent trip to a local farmers’ market, where the smell of charred vegetables and warm pita bread lingered in the air.
That day, I roasted the vegetables until they were caramelized at the edges, spread a generous layer of hummus over whole wheat tortillas, and tucked in a handful of spinach for a burst of freshness. It was love at first bite. The wraps were warm yet crisp, hearty yet light — and as soon as I tasted them, I knew they would be part of my regular rotation.
Even now, I make them often, sometimes serving them alongside a vibrant Roasted Hasselback Beets with Dill Dressing or pairing them with the creamy tang of Beet and Burrata Salad with Pine Nuts and Balsamic Dressing for a colorful, veggie-packed meal.
Why This Recipe is Special
This recipe is special for three reasons:
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It’s adaptable. You can swap in seasonal vegetables or even add protein like grilled chicken or chickpeas.
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It’s balanced. Between the fiber-rich veggies, the plant-based protein from hummus, and the whole grain tortilla, it’s a complete meal.
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It’s a feast for the senses. The colors, textures, and flavors — from sweet roasted carrots to smoky paprika — make every bite exciting.
Plus, it’s perfect for meal prep. Make the roasted vegetables ahead of time, and you can have fresh wraps ready in minutes during the week.
Ingredients & Preparation
Ingredient Breakdown
| Ingredient | Amount | Notes |
|---|---|---|
| Whole wheat tortillas | 4 medium (8 inches) | Choose soft, pliable ones for easy rolling |
| Red bell pepper | 1 cup, diced | Sweet and vibrant |
| Yellow bell pepper | 1 cup, diced | Adds a sunny color and mild sweetness |
| Green bell pepper | 1 cup, diced | Slightly earthy and fresh |
| Medium zucchini | 1 | Sliced into half-moons |
| Red onion | 1 medium | Thick rings for a tender, sweet roast |
| Carrots | 1 cup | Thin rounds or sticks for crunch |
| Extra virgin olive oil | 2 tbsp | Coats veggies for roasting |
| Hummus | 1/2 cup | Use [Caramelized Onion Hummus]) for extra depth |
| Fresh spinach leaves | 2 cups | Washed and dried |
Tools and Substitutions
You’ll need a large mixing bowl, a baking sheet lined with parchment, and a sharp chef’s knife. If you don’t have whole wheat tortillas, try spinach wraps or gluten-free alternatives. Zucchini can be swapped with eggplant, and hummus can be replaced with a Greek yogurt spread if you prefer. For a Mediterranean twist, try using Greek-Style Loaded Hummus as the base.
Cooking Instructions & Tips
Step-by-Step Method
Step 1: Preheat Your Oven
Set oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
Step 2: Prep the Vegetables
Wash and chop all vegetables as directed. Toss with olive oil, salt, pepper, garlic powder, smoked paprika, and herbs.
Step 3: Roast the Vegetables
Spread in a single layer. Roast for 25–30 minutes, stirring halfway. Remove and cool slightly.
Step 4: Assemble the Wraps
Spread 2 tbsp hummus on each tortilla. Add roasted veggies and spinach. Roll tightly, tucking sides in. Secure with toothpicks if needed.
Tips & Tricks
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Roast vegetables in a single layer for crisp edges.
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Let roasted veggies cool before adding to prevent soggy tortillas.
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Warm tortillas slightly before assembling for easier rolling.
Serving, Storing & Pairing
Serving Ideas
These wraps are wonderfully versatile and can be served warm or cold depending on your mood. For a cozy, satisfying meal, enjoy them fresh out of the skillet with a bowl of tomato basil soup or a comforting lentil stew. If you’re planning a Mediterranean-inspired spread, try pairing them with Mediterranean Spinach Grilled Cheese for a comforting twist, or serve alongside a vibrant Mediterranean Hummus Bowl for an extra boost of protein.
They also make a refreshing lunch when served with a crisp cucumber salad, a handful of olives, and a drizzle of balsamic glaze. For something heartier, add a side of roasted sweet potato wedges seasoned with smoked paprika.
Storing and Reheating
Wrap each prepared wrap tightly in foil or parchment paper to keep them fresh, then place in an airtight container. Refrigerate for up to 2 days for the best flavor and texture.
When reheating, a skillet over medium heat for 2–3 minutes per side brings back the tortilla’s softness and adds a light crisp to the outside. Alternatively, place the wraps in a preheated oven at 350°F (175°C) for about 10 minutes. Avoid microwaving for too long, as it can make the tortilla rubbery.
If you’re storing roasted veggies separately for meal prep, keep them in a sealed container in the fridge for up to 4 days. Hummus should also be stored in its own airtight container to prevent moisture from affecting the tortilla.
For picnics or packed lunches, assemble the wraps the night before, store them chilled, and enjoy them cold for a refreshing, ready-to-eat option.
FAQ
Can I make these wraps gluten-free?
Yes, just use gluten-free tortillas.
Can I roast the veggies ahead of time?
Absolutely — they keep well in the fridge for up to 3 days.
What hummus flavor works best?
Classic hummus works, but flavored options like roasted red pepper or caramelized onion add depth.
Can I add protein to these wraps?
Definitely — grilled chicken, turkey slices, chickpeas, or even falafel make great additions.
Do these wraps work for meal prep?
Yes, roast the veggies in advance, store them separately from the tortillas and hummus, and assemble just before eating for the best texture.
Can I serve these wraps cold?
Yes, they taste great chilled, making them perfect for packed lunches or picnics.
What other vegetables can I use?
Mushrooms, eggplant, asparagus, or sweet potatoes roast beautifully and add variety.
Conclusion
These Delicious Roasted Veggie and Hummus Wraps bring together vibrant vegetables, creamy hummus, and the satisfying bite of whole wheat tortillas. They’re easy enough for a weekday lunch yet impressive enough to serve to guests. If you enjoyed this recipe, you might also like my Honey Roasted Sweet Potatoes with Feta and Pecans or the flavorful Eggplant Roll-Ups with Creamy Ricotta and Spinach.
Tried this recipe? Rate it below, leave a comment, and share it on Pinterest to inspire others.
Print
Roasted Veggie and Hummus Wraps Recipe
- Total Time: 45
- Yield: 4 servings
- Diet: Vegetarian
Description
Roasted Veggie and Hummus Wraps Recipe is a colorful, healthy, and delicious meal packed with roasted bell peppers, zucchini, carrots, and red onion, layered with creamy hummus and fresh spinach inside soft whole wheat tortillas. Perfect for lunch, dinner, or meal prep in under 45 minutes.
Ingredients
• 4 medium whole wheat tortillas (8 inches)
• 1 red bell pepper, diced (1 cup)
• 1 yellow bell pepper, diced (1 cup)
• 1 green bell pepper, diced (1 cup)
• 1 medium zucchini, sliced into half-moons
• 1 medium red onion, sliced into thick rings
• 2 medium carrots, sliced thin (1 cup)
• 2 tbsp extra virgin olive oil
• 1/2 cup hummus (store-bought or homemade)
• 2 cups fresh spinach leaves, washed and dried
• Salt and black pepper to taste
• Optional: garlic powder, smoked paprika, thyme or rosemary
Instructions
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Wash and prepare all vegetables as directed (dice peppers, slice zucchini into half-moons, cut onion into thick rings, slice carrots).
3. Place vegetables in a large mixing bowl, drizzle with olive oil, season with salt, pepper, and optional spices. Toss until evenly coated.
4. Spread vegetables on baking sheet in a single layer. Roast for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.
5. Remove from oven and let cool slightly to avoid soggy tortillas.
6. Lay tortillas flat, spread about 2 tbsp hummus on each, leaving space around the edges.
7. Layer roasted veggies evenly over hummus, then add a handful of spinach leaves.
8. Roll wraps tightly, folding in sides as you go. Secure with toothpicks if needed.
9. Serve immediately, or wrap in foil for a portable meal.
Notes
– For extra flavor, try flavored hummus such as roasted red pepper or caramelized onion.
– Warm tortillas before assembling for easier rolling.
– Store assembled wraps in the fridge for up to 2 days; reheat in a skillet if desired.
– Add feta cheese or avocado slices for a richer taste.
– Swap zucchini with eggplant or mushrooms for variety.
- Prep Time: 15
- Cook Time: 30
- Method: Oven
- Cuisine: Mediterranean