Mediterranean Grilled Vegetable Wraps (Printable Version)

Soft tortillas layered with smoky vegetables, fresh spinach, cherry tomatoes, hummus, and crumbled feta.

# What You Need:

→ 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

# Steps:

01 - Preheat a grill or grill pan over medium-high heat until ready for cooking.
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. Toss thoroughly to coat all vegetables evenly.
04 - Grill the vegetables in batches for 3 to 4 minutes per side, until tender and lightly charred. Remove from heat and set aside.
05 - Warm the tortillas or flatbreads briefly on the grill or in a dry skillet until 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.

# Expert Advice:

01 -
  • The vegetables get this gorgeous smoky char that tastes nothing like raw veggies—even people who claim to hate eggplant end up sneaking seconds.
  • It comes together in under 40 minutes from start to finish, which means you can make lunch or dinner without feeling like you've spent your whole day cooking.
  • You can assemble these however you want, making it perfect for feeding a group where everyone has different preferences.
02 -
  • Don't skip patting your vegetables dry before grilling—moisture is the enemy of a good char, and the difference between a soggy wrap and a crispy one is literally just a paper towel.
  • If your grill or pan isn't hot enough, your vegetables will steam instead of sear, which means they'll taste boiled rather than grilled, so take the time to let it preheat properly.
  • The wrap assembly is where you can't rush—if you overstuff it, it'll burst when you roll it, but if you're too conservative, each bite won't have enough flavor.
03 -
  • Prep all your vegetables the night before and store them in a bowl with the marinade—they'll be ready to grill whenever you are, and the flavor only gets better as they sit.
  • If you don't have a grill, a cast iron pan works beautifully and gives you even more control over the char.
  • Make extra vegetables because they're fantastic the next day in salads, grain bowls, or even eaten cold as a side.
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