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