30-Minute Roasted Veggie Hummus Wraps
A colorful, nutrient-dense wrap loaded with balsamic-roasted vegetables, creamy hummus, and fresh spinach, all packed into a soft tortilla. Quick, customizable, and perfect for plant-based lunches or dinners.
Equipment
- 1 Large Baking Sheet
- 1 Silicone Baking Mat or Parchment Paper
- 1 Large Mixing Bowl
- 1 Sharp Chef’s Knife
- 1 Spatula or Tongs
Ingredients
For the Roasted Vegetables:
- 5 oz asparagus ends trimmed and cut into 1.5-inch pieces
- 5 oz mushrooms sliced
- 1 medium red bell pepper chopped into bite-sized strips
- 1 medium zucchini halved lengthwise and sliced
- 1 ½ tablespoons balsamic vinegar
- ½ teaspoon garlic powder
- Salt and black pepper to taste
For Assembling the Wraps:
- ½ cup hummus store-bought or homemade
- 1 cup fresh baby spinach leaves
- 4 medium tortilla wraps use gluten-free if preferred
Instructions
- Preheat and Prep the Oven: Set your oven to 400°F (200°C) and line a baking tray with parchment paper or a silicone mat to prevent sticking. This step also makes for easy cleanup later.
- Chop and Season the Vegetables: Place the prepared asparagus, mushrooms, bell pepper, and zucchini into a large mixing bowl. Drizzle the balsamic vinegar over the vegetables, then sprinkle in the garlic powder, salt, and pepper. Toss everything thoroughly until the veggies are evenly coated.
- Roast Until Tender and Caramelized: Spread the seasoned vegetables in a single layer on the prepared baking tray. Roast in the preheated oven for about 20 minutes, or until the vegetables are tender and starting to caramelize at the edges. Stir once halfway through for even roasting.
- Build the Wraps: Lay your tortillas flat on a clean surface. Spread approximately 2 tablespoons (or more to taste) of hummus down the center of each wrap. Top with a handful of fresh spinach and a generous portion of the warm roasted vegetables.
- Wrap and Serve: Fold the sides inward and then roll the tortilla tightly from bottom to top to form a secure wrap. Slice in half if desired, and serve immediately while the veggies are still warm, or enjoy them chilled for a refreshing twist.
Notes
- Add Your Favorite Toppings: Customize your wraps with extras like shredded carrots, sliced olives, diced tomatoes, pickled onions, avocado slices, or a drizzle of vegan ranch or tahini dressing.
- Vegetable Swaps: Feel free to switch up the veggies — try roasted eggplant, cherry tomatoes, broccoli, onions, or yellow squash for a different flavor profile.
- Make-Ahead Option: Roasted veggies can be prepared in advance and stored in the fridge for up to 4 days. Assemble wraps just before serving for best texture.
- Oil-Free Option: The hummus and veggie roasting process are naturally oil-free. For a fully oil-free meal, choose or make oil-free tortillas.
- Serving Tip: These wraps are delicious warm or chilled and make great packable lunches or light dinners.