These roasted veggie wraps are a perfect blend of flavor, nutrition, and simplicity.
Packed with fiber-rich vegetables, creamy hummus, and fresh spinach, they deliver plant-based protein and heart-healthy fats while staying low in saturated fat.
With only 30 minutes from start to finish, this recipe is quick, wholesome, and meal-prep friendly—ideal for busy weekdays, light lunches, or a satisfying vegan dinner that nourishes without compromise.
30-Minute Roasted Veggie Wrap with Hummus
Equipment
- 1 large mixing bowl
- 1 Sharp Knife
- 1 Cutting board
- 1 Baking Sheet
- 1 parchment paper sheet or silicone baking mat
- 1 spoon (for mixing & spreading)
Ingredients
For the roasted vegetables:
- 5 oz asparagus woody ends trimmed
- 5 oz mushrooms sliced
- 1 medium red bell pepper chopped into bite-size pieces
- 1 medium zucchini chopped into bite-size pieces
- 1 ½ tablespoons balsamic vinegar
- ½ teaspoon garlic powder
- Salt & black pepper to taste
For the wraps:
- ½ cup hummus
- 1 cup baby spinach fresh
- 4 medium tortilla wraps gluten-free if needed
Instructions
- Preheat the Oven: Begin by setting your oven to 400°F (200°C) so it has enough time to fully preheat. This high temperature allows the vegetables to roast evenly, caramelize slightly, and develop that irresistible depth of flavor. While the oven heats, prepare your baking sheet by lining it with parchment paper or a silicone baking mat. This prevents sticking, reduces cleanup, and helps the veggies cook more evenly without extra oil.
- Wash and Prepare the Vegetables: Rinse all vegetables thoroughly under running water to remove any dirt or residue.Asparagus: Trim off the tough woody ends, then cut the stalks into pieces about 1.5 inches long.Mushrooms: Wipe with a damp paper towel if dirty, then slice them evenly so they cook at the same rate.Red Bell Pepper: Remove the stem, seeds, and white ribs, then chop into small bite-sized squares.Zucchini: Slice off both ends, then cut into half-moons or cubes for easy roasting. Uniform chopping ensures all vegetables cook evenly and finish at the same time.
- Season the Vegetables: Place the chopped asparagus, mushrooms, bell pepper, and zucchini into a large mixing bowl. Drizzle with 1 ½ tablespoons of balsamic vinegar, then sprinkle ½ teaspoon garlic powder, plus salt and freshly ground black pepper to taste. Use a spoon or clean hands to toss everything together until every piece is lightly coated. The balsamic vinegar not only enhances flavor but also helps the seasonings stick to the vegetables.
- Roast the Vegetables: Spread the seasoned vegetables in a single, even layer on the prepared baking sheet. Overcrowding can cause steaming instead of roasting, so give the veggies space to brown nicely. Transfer the pan to the preheated oven and roast for about 20 minutes, stirring once halfway through to ensure all sides cook evenly. The vegetables should come out tender, slightly caramelized, and fragrant with garlic and balsamic aromas.
- Prepare the Tortilla Base: While the vegetables roast, get the tortillas and spreads ready. Place a tortilla flat on a clean surface or plate. Using the back of a spoon or spatula, spread about 2 tablespoons of hummus down the center of the tortilla, leaving about 1–2 inches of space at the edges. The hummus acts as both a creamy filling and a flavorful “glue” that holds the wrap together.
- Add Fresh Greens: Layer a small handful (about ¼ cup) of fresh baby spinach directly on top of the hummus.The spinach adds a refreshing crunch, boosts fiber, and balances the richness of the roasted vegetables. You can lightly press the leaves into the hummus so they stay in place.
- Fill with Roasted Vegetables: Once the roasted vegetables are ready, remove them from the oven and let them cool for a minute or two—just enough so the tortillas don’t become soggy. Spoon a generous portion of the roasted veggies onto the bed of spinach. Aim for an even distribution so every bite of the wrap has a balanced mix of flavors and textures.
- Customize with Optional Toppings (Optional): If desired, this is the stage to add extra flavor or variety. Some great options include: Fresh tomato slices or cherry tomato halves for juiciness. Shredded carrots for crunch. Olives for a salty bite. Vegan feta or ranch dressing for creaminess. Additional leafy greens for volume. This step is flexible, allowing you to adapt the wrap to your taste or what’s available in your fridge.
- Wrap It Up: Now it’s time to assemble the wrap. Fold in the two short edges of the tortilla slightly toward the center to hold the filling in. Next, roll the tortilla tightly from the bottom upwards, keeping pressure so the wrap stays compact and doesn’t spill open. The goal is to create a neat, secure roll that can be eaten easily by hand.
- Serve and Enjoy: Your roasted veggie wraps are ready to be enjoyed immediately! For an extra touch, you can slice each wrap diagonally in half to make them easier to serve. These wraps are delicious warm with freshly roasted vegetables, but they also taste great chilled, making them perfect for meal prep, work lunches, or on-the-go snacks. Store leftovers in the refrigerator in an airtight container for up to 2 days.
Notes
- You can swap vegetables with any seasonal produce such as eggplant, yellow squash, cherry tomatoes, onion, or broccoli.
- For extra flavor, marinate vegetables in balsamic vinegar for 10 minutes before roasting.
- Gluten-free tortillas work perfectly if you want to keep this wrap gluten-free.
- If you prefer oil-free cooking, this recipe is naturally oil-free except for the tortilla (check labels or make homemade).
- Don’t overcrowd the baking sheet—spread vegetables in a single layer for best roasting results.
- Double the batch of roasted veggies to have extras ready for bowls, salads, or sandwiches.
- Add fresh herbs like parsley, basil, or cilantro for a burst of freshness.
- For a spicier kick, sprinkle red chili flakes or drizzle with hot sauce.
- Wraps can be served warm with freshly roasted veggies or chilled for grab-and-go lunches.
- Hummus can be replaced with tahini, avocado spread, or cashew cream for variety.
Chef’s Secrets for Perfect Wraps
The secret to making outstanding roasted veggie wraps lies in preparation and balance.
Cut all vegetables into similar-sized pieces to ensure even roasting and avoid undercooked or overly charred bits.
For deeper flavor, let the balsamic and seasonings coat the vegetables well before roasting—don’t rush this step.
Always roast at high heat so the veggies caramelize instead of steaming.
Finally, when assembling, don’t overload the wrap; a balanced filling ensures it rolls tightly and is easy to eat without falling apart.
Serving Suggestions for Every Occasion
These roasted veggie wraps are versatile and can be served in multiple ways. For a quick lunch, pair them with a side of fresh fruit or a light soup.
As a dinner option, serve alongside a hearty grain salad, roasted potatoes, or a chickpea side dish for added protein.
For gatherings or parties, slice the wraps into halves or thirds and arrange them on a platter—they make colorful and healthy finger foods.
You can also customize each wrap with toppings like vegan cheese, tahini drizzle, or a squeeze of lemon for brightness.
Storage Tips to Keep Freshness
If you plan to make these wraps ahead of time, store components separately for best results.
Keep roasted vegetables in an airtight container in the refrigerator for up to 3 days.
The hummus can be refrigerated for about a week if store-bought or 3–4 days if homemade.
Tortillas should be kept sealed to prevent drying out. When ready to eat, assemble wraps fresh to prevent sogginess.
If you want pre-assembled wraps, wrap them tightly in parchment paper, then plastic wrap, and store in the fridge for up to 24–48 hours.
Avoid freezing, as tortillas can become chewy and vegetables may lose texture.
Frequently Asked Questions
1. Can I use different vegetables?
Yes! This recipe is very flexible. Feel free to substitute with any vegetables you enjoy—eggplant, broccoli, cauliflower, yellow squash, or cherry tomatoes all roast beautifully. Just keep the pieces evenly sized for even cooking.
2. How do I make the wraps gluten-free?
Simply choose gluten-free tortillas. Many stores carry options made from corn, brown rice, or cassava flour. Check labels carefully, and warm them briefly before wrapping to make them more pliable.
3. Can I meal prep these wraps?
Absolutely! Roast a double batch of vegetables and store them in the fridge. When you’re ready, just assemble with hummus and spinach. Pre-made wraps can last up to 2 days in the fridge if wrapped tightly.
4. What can I use instead of hummus?
If you’re not a fan of hummus, try mashed avocado, tahini sauce, cashew cream, or even a light vegan yogurt spread. These alternatives provide creaminess and flavor while keeping the wraps plant-based.
5. Can I serve these wraps warm or cold?
Both options work wonderfully! Warm wraps are comforting and flavorful with freshly roasted vegetables, while chilled wraps are refreshing and perfect for packed lunches or picnics.
If eating later, allow roasted vegetables to cool before assembling to avoid soggy tortillas.
