Best 3 Hummus And Grilled Vegetable Wrap Recipes

**Indulge in a Culinary Delight: A Symphony of Flavors in Hummus and Grilled Vegetable Wrap**

Embark on a tantalizing culinary journey with our delectable Hummus and Grilled Vegetable Wrap, a symphony of flavors that will delight your taste buds. This vegetarian masterpiece combines the creaminess of hummus, the smoky charm of grilled vegetables, and the freshness of crisp lettuce, all wrapped in a soft and pliable tortilla. Dive into the world of Mediterranean cuisine as you savor the tangy tahini sauce, the aromatic herbs, and the vibrant colors of grilled zucchini, bell peppers, and red onion. Each bite is a harmonious blend of textures and flavors, leaving you craving more. Unleash your inner chef and prepare this delightful wrap in just a few simple steps, making it the perfect meal for busy weeknights or a delightful addition to your next picnic or party. Discover the art of creating this flavorful dish with our easy-to-follow recipe, complemented by stunning food photography that will inspire your culinary creativity.

Let's cook with our recipes!

GRILLED VEGETABLE WRAP RECIPE WITH HUMMUS

Grilled Vegetable Wrap Recipe with Hummus image

This easy vegan Grilled Vegetable Wrap Sandwich is made even better with a smear of hummus and a sprinkle of fresh basil. It's perfect for Meatless Monday! 232 calories and 4 Weight Watchers Freestyle SP

Provided by Dara Michalski | Cookin' Canuck

Categories Entrees Sandwich

Time 25m

Number Of Ingredients 10

Ingredients

1 12 ounce eggplant
1 large zucchini
1 red bell pepper
2 tablespoons + 2 teaspoons olive oil
1/2 teaspoona salt
1/2 teaspoon ground pepper
3/4 teaspoon ground dried rosemary
1/4 cup hummus
4 whole wheat tortillas
6 large basil leaves (thinly sliced)

Steps:

Preheat the grill to medium heat.
Cut the eggplant into ½-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices).
Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini and red bell pepper.
Transfer the vegetables to a cutting board and cut them into strips.
Spread 1 tablespoon on each whole wheat tortilla and divide the grilled vegetables and basil leaves between the 4 wrap sandwiches.
Fold up the bottom of the tortilla and fold in the sides. Serve.

Nutrition Facts : ServingSize 1 Wrap, Calories 231.6 kcal, Carbohydrate 25.4 g, Protein 5.7 g, Fat 14.3 g, SaturatedFat 2.8 g, Sodium 557 mg, Fiber 14.6 g, Sugar 5.6 g

HUMMUS & VEGGIE WRAP-UP

Hummus & Veggie Wrap-Up image

I had a vegan wrap that was similar to this once when I stopped at a diner while on a long and arduous walk. I enjoyed it so much that I modified it to my own taste and now have it for lunch on a regular basis. Everyone at work wants to know how to make it. -Michael Steffens, Indianapolis, Indiana

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 1 serving.

Number Of Ingredients 8

Ingredients

2 tablespoons hummus
1 whole wheat tortilla (8 inches)
1/4 cup torn mixed salad greens
2 tablespoons finely chopped sweet onion
2 tablespoons thinly sliced cucumber
2 tablespoons alfalfa sprouts
2 tablespoons shredded carrot
1 tablespoon balsamic vinaigrette

Steps:

Spread hummus over tortilla. Layer with salad greens, onion, cucumber, sprouts and carrot. Drizzle with vinaigrette. Roll up tightly.

Nutrition Facts : Calories 235 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

HUMMUS AND GRILLED VEGGIE WRAP

Hummus and Grilled Veggie Wrap image

Make and share this Hummus and Grilled Veggie Wrap recipe from Food.com.

Provided by chefiecamacho

Categories Lunch/Snacks

Time 23m

Yield 4 wraps, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 medium zucchini, cut lengthwise into 1/4-inch slices
2 teaspoons olive oil
1/8 teaspoon salt
1 pinch fresh ground black pepper
1 cup hummus (store bought)
4 pieces wraps (about 9 inches in diameter)
1 medium red bell pepper, thinly sliced
2 ounces baby spinach leaves (2 cups lightly packed)
1/2 cup red onion (thinly sliced)
1/4 cup fresh mint leaves

Steps:

Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
Spread 1/4 cup of the hummus over each piece of bread. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.

Tips:

For the best flavor, use fresh, ripe vegetables.
If you don't have a grill, you can roast the vegetables in the oven at 400 degrees Fahrenheit for about 20 minutes, or until they are tender and slightly charred.
If you are using a store-bought hummus, be sure to choose one that is made with high-quality ingredients and that has a smooth, creamy texture.
You can add other ingredients to your wrap, such as sliced avocado, crumbled feta cheese, or chopped nuts.
Serve the wraps immediately, or store them in the refrigerator for up to 2 days.

Conclusion:

Hummus and grilled vegetable wraps are a delicious and healthy meal that can be enjoyed for lunch, dinner, or a snack. They are also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can easily make these wraps at home.