Grilled Vegetable Wraps

Whole wheat wraps filled with hummus, grilled zucchini, peppers, onion, tomatoes, and spinach. A good make-ahead vegan lunch or light dinner.

Instructions

1. 1

   Preheat an outdoor grill or grill pan over medium-high heat until hot, about 5 minutes. Clean and lightly oil the grates if needed so the vegetables release easily.

2. 2

   In a large bowl, whisk together the olive oil, garlic powder, paprika, 1/2 teaspoon of the salt, and the black pepper. Add the zucchini, bell pepper, onion, and cherry tomatoes and toss until evenly coated.

3. 3

   Place the zucchini, bell pepper, and onion directly on the grill in a single layer; use a grill basket or a piece of foil for the cherry tomatoes so they do not fall through. Grill over medium-high heat, turning once or twice, until the vegetables are tender with dark grill marks and the onion is slightly softened, 6 to 8 minutes total.

4. 4

   Transfer the vegetables to a tray and sprinkle with the remaining 1/4 teaspoon salt. Let them cool for 2 to 3 minutes, until warm rather than steaming, so the wraps do not become soggy.

5. 5

   Lay out the tortillas and spread each with 1/4 cup (60 g) hummus, leaving a 1-inch (2.5 cm) border around the edges. Divide the spinach evenly over the hummus.

6. 6

   Arrange the grilled vegetables over the spinach, keeping the filling centered. Fold in the sides, then roll each tortilla up tightly from the bottom into a wrap.

7. 7

   Serve the wraps whole or cut in half. For packed lunches, wrap tightly in foil or parchment once the filling is no longer hot.

Tips for the Best Grilled Vegetable Wraps

• Slice the zucchini and onion fairly thick so they char before they turn limp; very thin slices can overcook quickly on the grill.
• If you do not have a grill, cook the vegetables on a ridged grill pan or roast them at 425°F (220°C) until browned at the edges, about 15 to 20 minutes.
• Let the vegetables cool slightly before assembling. Hot vegetables can make the hummus runny and soften the tortillas too much.
• Use plain, roasted garlic, or red pepper hummus depending on what you have. If your hummus is very thick, stir in 1 to 2 teaspoons of water or lemon juice so it spreads easily.
• For sturdier packed wraps, warm the tortillas for a few seconds first, then roll tightly and chill for 15 minutes before cutting.

Storage and Reheating

These wraps are best the day they are made, but they can be refrigerated for up to 2 days wrapped tightly. For the best texture, store the grilled vegetables separately and assemble just before eating if making ahead. Leftover grilled vegetables can be refrigerated for up to 4 days and reheated briefly in a skillet or enjoyed cold in the wraps. Freezing is not recommended because the vegetables and tortillas soften too much when thawed.

Frequently Asked Questions

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