Grilled Vegetable Wrap: Fresh, Flavorful, and Easy

Grilled vegetables are a fantastic way to enjoy the natural sweetness and earthy flavors of fresh produce. A Grilled Vegetable Wrap combines the smoky, tender goodness of a variety of vegetables with creamy hummus and flavorful toppings, making it a satisfying, healthy, and portable meal. This wrap is perfect for lunch, light dinner, picnics, or even meal prep for the week.

The beauty of this recipe lies in its versatility. You can customize it with different vegetables, spreads, and toppings to suit your taste. The marinade enhances the vegetables with a tangy-sweet flavor, while the hummus provides a creamy base that balances the char from the grill. Optional additions like feta, olives, or avocado add layers of flavor and texture, making each bite a delight.

Whether you’re a vegetarian, trying to add more veggies to your diet, or just love bold flavors, this wrap is a quick and delicious option. In this article, we’ll cover the ingredients, preparation steps, expert tips, and frequently asked questions to help you make the perfect grilled vegetable wrap every time.

Ingredients

For the Vegetables

2 bell peppers (various colors)
1 large red onion
2 zucchini
2 yellow squash
1 medium eggplant
1 cup asparagus spears
1 cup cherry or grape tomatoes
2 ears corn on the cob, shucked

For the Marinade

¼ cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons soy sauce (or tamari for gluten-free)
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
Salt and black pepper, to taste

For the Wraps and Sauce

8–10 large tortillas (whole wheat, spinach, or regular)
1 cup hummus (or alternative spreads like pesto or tzatziki)

Optional Toppings

Feta cheese, crumbled
Kalamata olives, halved
Fresh parsley or cilantro, chopped
Sprouts
Avocado slices

Preparation Method

Step 1: Preparing the Vegetables

Wash and slice the bell peppers into strips. Peel and slice the red onion into thin wedges. Slice the zucchini and yellow squash into rounds or half-moons about ¼ inch thick. Cut the eggplant into slices approximately ½ inch thick. Trim the asparagus ends, leaving tender spears. Leave cherry tomatoes whole. Cut corn into halves or thirds for easier handling on the grill.

Step 2: Making the Marinade

In a medium bowl, whisk together olive oil, balsamic vinegar, soy sauce, minced garlic, chopped fresh thyme, dried oregano, red pepper flakes (if using), and a pinch of salt and black pepper. Adjust seasoning to taste.

Step 3: Marinating the Vegetables

Place all prepared vegetables in a large bowl or zip-top bag. Pour the marinade over the vegetables and toss to coat evenly. Allow them to marinate for at least 15–20 minutes. For deeper flavor, marinate up to 1 hour in the refrigerator.

Step 4: Grilling the Vegetables

Preheat a grill or grill pan over medium-high heat. Grill vegetables in batches if necessary, to avoid overcrowding. Cook bell peppers, zucchini, yellow squash, eggplant, asparagus, and corn for 3–5 minutes per side, until tender with nice grill marks. Grill cherry tomatoes for 2–3 minutes, turning gently to prevent bursting. Remove vegetables from heat and let cool slightly.

Step 5: Assembling the Wraps

Warm the tortillas slightly to make them pliable. Spread 1–2 tablespoons of hummus (or your chosen spread) evenly over each tortilla. Arrange a portion of grilled vegetables down the center of each tortilla. Add optional toppings like crumbled feta, olives, fresh herbs, sprouts, or avocado slices. Fold the sides over and roll tightly to form a wrap. Cut in half if desired for easier handling.

Step 6: Serving

Serve the wraps immediately while vegetables are warm, or wrap them in foil for a packed lunch or picnic. These wraps can also be stored in an airtight container in the refrigerator for up to 2 days; reheat slightly before serving.

Tips for Perfect Grilled Vegetable Wraps

• Uniform Slicing: Cut vegetables evenly for consistent grilling.
• Avoid Overcrowding: Grill vegetables in batches to achieve nice char marks without steaming.
• Marinade: Don’t skip marinating; it enhances flavor and adds a subtle tang and sweetness.
• Tortilla Options: Use soft tortillas to avoid cracking when folding. Warm them slightly before assembling.
• Vegetable Alternatives: Add mushrooms, broccoli florets, or snap peas for variation.
• Make-Ahead Option: Marinate and grill vegetables in advance; assemble wraps just before serving to retain freshness.

Variations and Customizations

• Vegan: Keep the wrap vegan by omitting feta or using a plant-based cheese.
• Protein Addition: Add grilled chicken, tofu, or tempeh for a protein-packed version.
• Spicy Twist: Add a drizzle of sriracha or harissa sauce inside the wrap.
• Cheese Variations: Swap feta for goat cheese, halloumi, or mozzarella.
• Grill Alternatives: Roast vegetables in the oven at 425°F (220°C) for 15–20 minutes if a grill is unavailable.

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Frequently Asked Questions

Can I make these wraps ahead of time?
Yes, grill vegetables ahead and store in the refrigerator for up to 2 days. Assemble wraps just before eating to prevent the tortillas from becoming soggy.

Can I use other spreads instead of hummus?
Absolutely. Pesto, tzatziki, or even flavored cream cheese works well.

How can I prevent vegetables from being soggy?
Pat vegetables dry after marinating and avoid overcrowding the grill. High heat ensures caramelization instead of steaming.

Can I make these wraps gluten-free?
Yes, use gluten-free tortillas and ensure the soy sauce is replaced with tamari.

What can I serve alongside these wraps?
Pair with a light salad, sweet potato fries, or a cup of soup for a complete meal.

Grilled Vegetable Wraps are fresh, colorful, and packed with flavor. They make a nutritious and satisfying meal for vegetarians and vegetable lovers, while also being easily customizable for families, lunchboxes, or casual gatherings.