These Grilled Veggie Wraps are a light, flavorful meal that brings the smoky taste of the grill into a convenient handheld lunch. Featuring tender zucchini, yellow squash, and sweet peppers marinated in balsamic vinaigrette, they are packed with healthy nutrients and vibrant colors.
With creamy hummus and aromatic fresh basil, these wraps offer a Mediterranean-inspired bite that is satisfying, vegan, and perfect for meal prep.
Recipe Details
- Flavor Profile: The sweet and tangy balsamic marinade caramelizes on the grilled vegetables, pairing perfectly with the earthy hummus and peppery fresh basil.
- Texture: You get the satisfying chew of the tortilla wrapped around tender-crisp grilled veggies and smooth, creamy hummus.
- Time: 10 minutes prep/marinate, 6 minutes grill time.
- Difficulty: Very Easy. It involves slicing vegetables and a quick grill.
What You’ll Need
To make this recipe, you will need an indoor grill pan or an outdoor grill to cook the vegetables. A large bowl is used for marinating. The ingredients focus on fresh summer produce like zucchini and squash, pantry staples for the marinade, and large flour tortillas to hold everything together.
Ingredient Notes
- Zucchini and Yellow Squash – Slicing these lengthwise (into planks) makes them much easier to grill without falling through the grates. They absorb the balsamic marinade beautifully.
- Bell Pepper – Sliced into thick strips, bell peppers add sweetness and crunch. Any color works, but red or orange adds nice visual contrast.
- Hummus – This acts as both a flavor booster and the glue that holds the wrap together. You can use plain, roasted garlic, or red pepper hummus.
- Fresh Basil – Whole fresh basil leaves add a burst of herbal freshness that elevates the wrap from simple to gourmet.
- Balsamic Vinegar – This provides the essential acidity and sweetness for the marinade.
- Tortillas – Use large flour tortillas (burrito size) so you have enough room to fold in the sides and roll without tearing.
Add-ins and Substitutions
- Cheese – A sprinkle of feta or goat cheese crumbles would add a tangy, creamy element.
- Protein – Grilled chicken strips or chickpeas can be added for extra protein.
- Greens – A handful of fresh spinach or arugula adds more nutrition and crunch.
- Wraps – Spinach or whole wheat tortillas are great alternatives to white flour tortillas.
How to Make Grilled Veggie Wraps
- Prep the Grill: Preheat an indoor grill pan or outdoor grill to medium-high heat.
- Marinate: In a large bowl, whisk together the olive oil, balsamic vinegar, and ground black pepper. Add the sliced zucchini, yellow squash, and bell pepper strips to the bowl. Toss to coat and let them sit for 5 minutes to absorb the flavors.
- Grill: Place the vegetables on the grill. Cook for about 2-3 minutes on both sides, until they are tender and have nice grill marks. Remove from heat.
- Assemble: Lay out a large flour tortilla on a clean surface. Spread 2 tablespoons of hummus down the center. Place two fresh basil leaves on top of the hummus.
- Fill: Layer the grilled vegetables on top of the basil: use about 2 slices of zucchini, 2 slices of yellow squash, and a few strips of bell pepper per wrap.
- Roll: Fold in the two sides of the tortilla towards the center, then roll it up tightly like a burrito from the bottom.
- Serve: You can serve these immediately while warm, or wrap them tightly in plastic wrap and refrigerate for a cold lunch later.
Pro Tip: Don’t slice your vegetables too thin. If they are paper-thin, they will turn to mush on the grill. Aim for about 1/4-inch thickness for the squash planks so they retain some bite.
Recipe Tips
- Don’t Over-Marinate: Vegetables like zucchini are porous. If you leave them in the vinegar and salt too long, they will release too much water and become soggy before they hit the grill. 5 minutes is perfect.
- Warming Tortillas: If your tortillas are stiff, microwave them for 10 seconds before rolling. This prevents them from cracking.
- Grill Pan: If using an outdoor grill, ensure the grates are clean and oiled so the veggies don’t stick.
FAQs
- Can I roast the veggies instead? Yes, you can roast the marinated vegetables on a baking sheet at 400°F for about 15-20 minutes if you don’t want to grill.
- Is this vegan? Yes, as written, this recipe is 100% plant-based and vegan.
- How long do they keep? These wraps keep well in the fridge for up to 2 days. The hummus acts as a barrier, but eventually, the tortilla may soften from the veggies.
Serving Suggestions
- Chips: Serve with a side of pita chips or sweet potato chips.
- Fruit: A fresh fruit salad is a light, refreshing side.
- Dip: Extra hummus or tzatziki sauce on the side is great for dipping.
Make This Recipe in Advance
- Grilled Veggies: You can grill a big batch of vegetables on Sunday and use them for wraps throughout the week.
- Assembly: While you can store the assembled wrap, storing the grilled veggies separately and assembling the wrap the morning of works best to keep the tortilla fresh.
Grilled Veggie Wraps
- Total Time: 16 minutes
- Yield: 2 Wraps 1x
Description
These Grilled Veggie Wraps are a light, flavorful meal that brings the smoky taste of the grill into a convenient handheld lunch. Featuring tender zucchini, yellow squash, and sweet peppers marinated in balsamic vinaigrette, they are packed with healthy nutrients and vibrant colors. With creamy hummus and aromatic fresh basil, these wraps offer a Mediterranean-inspired bite that is satisfying, vegan, and perfect for meal prep.
Ingredients
The Vegetables & Marinade
- 1 medium zucchini, sliced lengthwise into planks
- 1 medium yellow squash, sliced lengthwise into planks
- 1 bell pepper (any color), sliced into thick strips
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon ground black pepper
Assembly
- 2 large flour tortillas (burrito size)
- 1/4 cup hummus (plain, roasted garlic, or red pepper)
- 4 fresh basil leaves
Instructions
Prep the Grill
Preheat an indoor grill pan or outdoor grill to medium-high heat.
Marinate
In a large bowl, whisk together the olive oil, balsamic vinegar, and black pepper. Add the sliced zucchini, yellow squash, and bell pepper strips. Toss well to coat. Let them sit for 5 minutes to absorb the flavors. Note: Do not marinate longer than 5 minutes, or the salt/vinegar will draw out too much moisture and make the veggies soggy.
Grill
Place the vegetables on the hot grill. Cook for 2–3 minutes per side, or until they are tender-crisp and have nice char marks. Remove from heat.
Base Layer
Lay out the large flour tortillas on a clean surface. Spread 2 tablespoons of hummus down the center of each tortilla.
Add Freshness
Place two fresh basil leaves on top of the hummus layer.
Fill
Layer the grilled vegetables over the basil (approx. 2 slices of zucchini, 2 slices of yellow squash, and a few pepper strips per wrap).
Roll
Fold the sides of the tortilla in toward the center, then roll it up tightly from the bottom like a burrito.
Serve
Slice in half and serve warm, or wrap tightly in plastic wrap and refrigerate for a cold lunch.
Notes
Slice Thickness: Don’t slice your vegetables too thin. Aim for about 1/4-inch thickness for the squash planks. If they are paper-thin, they will turn to mush and may fall through the grill grates.
Warm the Tortillas: If your tortillas feel stiff or dry, microwave them for 10 seconds before rolling. This makes them pliable and prevents them from cracking.
Roasting Alternative: No grill? No problem. Roast the marinated vegetables on a baking sheet at 400°F (200°C) for 15–20 minutes.
Make Ahead: You can grill a big batch of vegetables on Sunday and use them for wraps throughout the week. Store the grilled veggies separately and assemble the wrap the morning of to keep the tortilla fresh.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Lunch / Dinner
- Method: Grilling
- Cuisine: Mediterranean / Vegan
Nutrition
- Serving Size: 1 Wrap
- Calories: 360
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: grilled veggie wrap, vegan lunch ideas, hummus wrap recipe, balsamic grilled vegetables, healthy meal prep, summer grilling recipes, plant based lunch
