Roasted Veggie Wrap with Hummus
Roasted Veggie Wrap with Hummus A wholesome, plant-powered wrap filled with tangy roasted vegetables, creamy hummus, and fresh spinach. Customizable, satisfying, and perfect for a quick lunch or light dinner.
Equipment
- 1 Baking Sheet
- 1 Silicone Baking Mat or Parchment Paper
- 1 large mixing bowl
- 1 Sharp Chef’s Knife
- 1 Cutting board
- 1 Tortilla Warmer (optional but helpful)
Ingredients
For the Roasted Vegetables:
- 5 ounces fresh asparagus trimmed and chopped into 1.5-inch pieces
- 5 ounces mushrooms sliced (button or cremini)
- 1 medium red bell pepper chopped into bite-sized pieces
- 1 medium zucchini halved and sliced
- 1 ½ tablespoons balsamic vinegar
- ½ teaspoon garlic powder
- Salt and black pepper to taste
For the Wrap Assembly:
- ½ cup plain or flavored hummus
- 1 cup baby spinach leaves loosely packed
- 4 medium flour or gluten-free tortilla wraps approx. 8-inch size
Instructions
- Preheat and Prepare the Pan: Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easier.
- Chop and Season the Vegetables: In a mixing bowl, combine chopped asparagus, mushrooms, red bell pepper, and zucchini. Drizzle with balsamic vinegar, then sprinkle with garlic powder, salt, and pepper. Toss everything thoroughly to ensure the veggies are evenly coated.
- Roast the Vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for about 20 minutes or until the vegetables are tender and slightly caramelized. Stir once halfway through to ensure even roasting.
- Assemble the Wraps: Lay the tortillas flat. Spread approximately 2 tablespoons of hummus down the center of each wrap. Top with a handful of fresh spinach and a generous scoop of the warm roasted veggies.
- Wrap and Serve: Fold in the sides of each tortilla and roll tightly from the bottom up to form a snug wrap. Slice in half if desired, and serve immediately while warm, or wrap in foil for a meal on the go.
Notes
- Toppings & Add-ins: Want to jazz things up? Add sliced tomatoes, shredded carrots, olives, pickled onions, vegan cheese, or your favorite plant-based dressing.
- Veggie Variations: This recipe works well with a wide range of vegetables like eggplant, summer squash, broccoli, cauliflower, or cherry tomatoes. Use what you have!
- Make-Ahead Tip: Roast the veggies and prep your fillings ahead of time. Assemble wraps when ready to eat for a quick meal or lunchbox option.
- Oil-Free Friendly: This recipe is naturally oil-free aside from possible trace amounts in store-bought tortillas. Look for oil-free wraps or make your own if needed.
- Gluten-Free Note: Use certified gluten-free tortillas to keep the recipe suitable for gluten-free diets.
