Description
These Grilled Veggie Wraps are a delicious and healthy meal option, featuring smoky, tender bell peppers, zucchini, and red onions seasoned with garlic powder and smoked paprika. Wrapped in whole wheat tortillas with creamy hummus, shredded cheese, and fresh cilantro, these wraps are grilled to perfection for a warm, melty, and satisfying lunch or dinner.
Ingredients
Scale
Vegetables
- 1 cup sliced bell peppers
- 1 cup sliced zucchini
- 1 cup sliced red onion
Seasoning & Oil
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Wrap & Fillings
- 4 whole wheat tortillas
- 1/2 cup hummus
- 1/2 cup shredded cheese
- 1/4 cup fresh cilantro
Instructions
- Preheat Grill: Preheat your grill or grill pan over medium-high heat to ensure it is hot and ready for grilling the vegetables.
- Slice Vegetables: While the grill heats up, slice the bell peppers, zucchini, and red onion into thin, uniform strips for even cooking.
- Combine Vegetables: Place the sliced vegetables into a large bowl to prepare for seasoning.
- Add Olive Oil: Drizzle 1 tablespoon of olive oil over the vegetables to help them grill beautifully and prevent sticking.
- Season Vegetables: Sprinkle 1 teaspoon garlic powder and 1 teaspoon smoked paprika evenly over the vegetables for added flavor.
- Toss Vegetables: Toss the vegetables well to ensure they are evenly coated with oil and seasonings for a consistent taste.
- Grill Vegetables: Arrange the seasoned vegetables on the hot grill and cook for 5-7 minutes, turning occasionally, until tender and slightly charred.
- Remove Vegetables: Take the grilled vegetables off the grill and set aside on a plate.
- Prepare Tortillas: Lay the whole wheat tortillas flat on a clean surface ready to assemble the wraps.
- Spread Hummus: Spread 2 tablespoons of hummus evenly across the center of each tortilla as a creamy base layer.
- Add Vegetables: Evenly distribute the grilled vegetables on top of the hummus on each tortilla.
- Sprinkle Cheese: Sprinkle 2 tablespoons of shredded cheese over the grilled vegetables on each tortilla for richness.
- Add Cilantro: Top each wrap with fresh cilantro sprigs to add a refreshing herbal note.
- Roll Wraps: Carefully fold in the sides of each tortilla and roll tightly to form a secure wrap.
- Heat Pan: Heat a grill pan or skillet over medium heat to prepare for toasting the wraps.
- Grill Wraps: Place the wraps seam side down in the pan and grill for 2-3 minutes on each side, pressing gently with a spatula to crisp the tortillas and melt the cheese inside.
- Rest and Slice: Remove wraps from the pan, allow them to rest for a minute, then slice each wrap in half for serving.
- Serve: Serve the grilled veggie wraps warm and enjoy the delicious combination of smoky vegetables, creamy hummus, melted cheese, and fresh cilantro.
Notes
- You can substitute the shredded cheese with a vegan cheese for a vegan option.
- Feel free to add other grill-friendly veggies like mushrooms or asparagus to customize your wraps.
- If you do not have a grill or grill pan, a skillet or oven broiler can be used to roast the vegetables with similar flavor.
- For added protein, consider adding cooked beans or grilled tofu inside the wraps.
- These wraps can be wrapped in foil and refrigerated for up to 2 days and reheated before serving.