Grilled Veggie Wraps with Hummus – Healthy Recipes for Dinner

You know that feeling when you bite into something that’s crunchy, smoky, and creamy all at once? That’s exactly what these grilled veggie wraps with hummus give you—and honestly, every time I make them, I feel like I’m treating myself to a little celebration. The smell of charred bell peppers and zucchini drifting through the kitchen is enough to make anyone’s mouth water. Plus, these wraps are so quick to pull together, they’re my go-to when I want something healthy but seriously satisfying. Trust me, the secret is in the grill marks and a generous slather of hummus that brings everything together with velvety smoothness. Ready to dive into a wrap that’s as colorful as it is delicious?

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Ingredients

For the Main Dish:

• 1 medium zucchini, sliced lengthwise into 1/4-inch strips
• 1 red bell pepper, cut into wide strips
• 1 yellow bell pepper, cut into wide strips
• 1 small red onion, sliced into rings
• 8 oz cremini mushrooms, cleaned and sliced
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 4 large whole wheat tortillas
• 1 cup hummus (store-bought or homemade)
• 1 cup baby spinach leaves

How I Make It

Step 1:

Start by prepping your veggies—slice the zucchini and bell peppers nice and thin so they’re quick to grill and get those gorgeous char marks. Toss them all together in a large bowl with 2 tablespoons of olive oil, and sprinkle with salt and pepper to season evenly.

Step 2:

Heat your grill or grill pan over medium-high heat. When it’s nice and hot, place the veggies on the grill in a single layer. Don’t crowd them! Let them cook undisturbed for about 3-4 minutes per side until they’re tender and have beautiful grill marks.

Step 3:

While the veggies are grilling, warm the tortillas slightly in a dry skillet or microwave so they’re pliable and easy to roll—soft, but not soggy.

Step 4:

Lay a tortilla flat and spread about 1/4 cup of hummus evenly over the surface. This creamy layer not only adds flavor but also keeps everything from sliding around.

Step 5:

Add a handful of baby spinach leaves over the hummus, then load on a generous amount of your grilled veggies. I like to pile them so every bite has a crispy, smoky punch.

Step 6:

Roll up the tortilla snugly but don’t squeeze so tight that the veggies spill out. Slice in half if you want to share or serve it whole. And voilà—your perfectly grilled veggie wrap is ready to eat!

Variations & Tips

• Swap in grilled eggplant or asparagus for a different veggie twist.
• Try flavored hummus like roasted red pepper or garlic for extra zing.
• For added protein, toss in some grilled chicken or chickpeas.
• Use a panini press for an extra toasty, melty wrap.
• Sprinkle fresh herbs like parsley or cilantro for fresh brightness.
• If you want a little heat, add a drizzle of hot sauce or harissa.

How I Like to Serve It

These wraps are fantastic for a quick weeknight dinner paired with a crisp green salad or some baked sweet potato fries. In warmer months, they’re perfect picnic food, and I love packing them for lunch with some fresh fruit on the side. They’re colorful, filling, and light enough that you won’t feel weighed down afterward.

Notes

• Wrap leftovers can be stored in the fridge for up to 2 days but best enjoyed fresh for crispness.
• If reheating, use a low heat setting or toast in a pan to avoid soggy veggies.

Closing: This recipe always feels like a little weekend treat—simple, vibrant, and bursting with fresh flavors that make healthy eating totally delicious.