Mediterranean grilled vegetable wraps (Printable Format)

Soft tortillas filled with smoky grilled vegetables, creamy hummus, feta, and fresh Mediterranean ingredients.

# What's Needed:

→ Vegetables

01 - 1 medium zucchini, sliced into 1/4-inch strips
02 - 1 red bell pepper, seeded and sliced into strips
03 - 1 yellow bell pepper, seeded and sliced into strips
04 - 1 small red onion, sliced into rings
05 - 1 small eggplant, sliced into 1/4-inch rounds

→ Marinade

06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic vinegar
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Wraps and Fillings

12 - 4 large whole wheat tortillas or flatbreads
13 - 1 cup hummus
14 - 3/4 cup crumbled feta cheese
15 - 1 cup fresh baby spinach leaves
16 - 1/2 cup cherry tomatoes, halved
17 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - Preheat a grill or grill pan over medium-high heat until hot.
02 - In a large bowl, whisk together olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper until well combined.
03 - Add the zucchini, bell peppers, onion, and eggplant to the marinade bowl. Toss to coat all pieces evenly with the seasoned oil mixture.
04 - Grill the vegetables in batches for 3 to 4 minutes per side, until tender and lightly charred. Remove from heat and set aside on a platter.
05 - Briefly warm the tortillas or flatbreads on the grill or in a dry skillet to make them pliable.
06 - Spread 1/4 cup hummus onto each tortilla. Layer with grilled vegetables, spinach, cherry tomatoes, and crumbled feta. Sprinkle with fresh parsley.
07 - Roll up each wrap tightly, tucking in the sides as you go. Slice in half and serve immediately while warm.

# Expert Advice:

01 -
  • The grilled vegetables get this incredible caramelized sweetness that tastes nothing like sad raw veggies.
  • Everything comes together in under 40 minutes, which means you can actually pull this off on a weeknight without stress.
  • It's the kind of meal that feels fancy enough for guests but simple enough that you won't regret making it.
02 -
  • Don't skip the drying step after grilling—let vegetables sit on a plate for a minute so excess moisture evaporates, or your wraps will get soggy no matter how much hummus you use as a barrier.
  • The hummus spread is not optional decoration; it's the structural glue that keeps everything from falling apart and adds creaminess that balances the smokiness beautifully.
03 -
  • Pat your vegetables dry with paper towels after marinating—excess oil will cause flare-ups and prevents proper charring on the grill.
  • Don't walk away from the grill; vegetables cook faster than you think, and the difference between perfectly charred and burnt is about 30 seconds.
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