Mouthwatering Grilled Vegetable Hummus Wraps

Wraps are my go-to lunch when I need something that feels fresh but still fills everyone up. I got tired of the same old turkey and cheese routine, so I started grilling vegetables and tossing them with a simple marinade. The difference is huge.

These wraps come together quickly once you’ve grilled your vegetables. I like to grill extra zucchini and onions when I’m already firing up the grill for dinner. Then I keep them in the fridge for easy lunches throughout the week. The hummus acts as both your spread and your sauce, which means fewer ingredients to juggle.

Want something light and healthy? This is it. Craving more protein? Add some grilled chicken. The best part is that these wraps taste just as good at room temperature, so they’re perfect for packing in lunchboxes or taking to work.

What Kind of Hummus Should I Use?

Any hummus you have on hand will work great for these wraps, whether it’s store-bought or homemade. Classic plain hummus is always a solid choice, but feel free to get creative with flavored varieties like roasted red pepper, garlic, or roasted pine nut – they’ll add an extra layer of flavor to your wraps. If you’re buying from the store, check the consistency and go for one that’s smooth and spreadable rather than too thick or dry, as it needs to spread easily on the lavash. You can also thin out thicker hummus with a splash of water or a drizzle of olive oil to get the right texture for spreading.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Lavash wraps: If you can’t find lavash, try using large flour tortillas, whole wheat wraps, or even pita bread. The wraps might be a bit thicker, but they’ll still taste great.
• Hummus: Any flavor of hummus works here – roasted red pepper, garlic, or plain. You could also use baba ganoush or a spread made from mashed white beans for a different twist.
• Zucchini: Yellow squash, eggplant, or bell peppers make excellent substitutes. Just slice them to similar thickness so they grill evenly.
• Red onion: White or yellow onions work just fine if that’s what you have. Red onions are a bit sweeter when grilled, but any onion will do the job.
• Balsamic vinegar: Red wine vinegar or apple cider vinegar can step in here. You might want to add a tiny bit more honey to balance the tanginess.
• Reduced fat mozzarella: Regular mozzarella, feta, or goat cheese all work well. Feta will give you a tangier flavor, while goat cheese adds creaminess.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling vegetables for wraps is cutting them too thin, which causes them to fall through the grill grates or turn mushy – aim for zucchini slices about 1/4 to 1/2 inch thick and onion rings that hold together well.

Don’t skip marinating the vegetables for at least 15-20 minutes before grilling, as this step adds flavor and helps prevent sticking to the grill.

When toasting your assembled wraps, make sure not to overfill them with vegetables or they’ll be impossible to roll tightly and will fall apart when you flip them in the pan.

Finally, resist the urge to crank up the heat when toasting – medium heat gives you enough time to warm the filling and melt the cheese without burning the outside of the wrap.

What to Serve With Grilled Vegetable Hummus Wraps?

These wraps are pretty filling on their own, but I love serving them with a simple side of crispy sweet potato fries or baked pita chips for some extra crunch. A light cucumber and tomato salad dressed with lemon juice and olive oil makes a refreshing companion that won’t weigh you down. If you’re really hungry, a cup of lentil soup or minestrone pairs nicely with the Mediterranean flavors in the wrap. For a quick snack-style meal, just grab some mixed olives, cherry tomatoes, and maybe some extra hummus for dipping veggies on the side.

Storage Instructions

Store: These wraps are best enjoyed fresh, but you can prep the grilled veggies ahead of time and keep them in the fridge for up to 3 days. Store the vegetables and wraps separately so the lavash doesn’t get soggy, then assemble when you’re ready to eat.

Make Ahead: If you want to prep these for lunch during the week, grill all your vegetables on Sunday and store them in an airtight container. Keep the hummus, cheese, and wraps separate, and you’ll have quick lunches ready to assemble in just a couple minutes.

Pack for Later: Assembled wraps can be wrapped tightly in plastic wrap or foil and refrigerated for up to 24 hours. They’re great for packed lunches or picnics, though the texture is definitely better when freshly made.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 750-850
• Protein: 25-30 g
• Fat: 23-28 g
• Carbohydrates: 110-125 g

Ingredients

For the marinade:

• 1 1/2 tbsp olive oil (I prefer Bertolli Extra Virgin for marinades)
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 3/4 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp garlic powder

For the wraps and filling:

• 4 lavash (warmed slightly to prevent tearing)
• 2 zucchini (sliced into 1/4-inch thick planks for even grilling)
• 1 large red onion (cut into 1/2-inch thick rings)
• 1/2 cup hummus (I always use Sabra Classic for the creamiest texture)
• 2 oz mozzarella
• 1 cup fresh baby spinach leaves

Step 1: Prepare the Marinade and Vegetables

• 1 1/2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 3/4 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 2 zucchini, sliced into 1/4-inch planks
• 1 large red onion, cut into 1/2-inch rings

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, dried Italian seasoning, salt, and garlic powder until well combined.

While the marinade rests, prepare your vegetables: slice the zucchini into 1/4-inch thick planks and cut the red onion into 1/2-inch thick rings.

These uniform thicknesses ensure even cooking on the grill.

I prefer to keep the onion rings intact rather than separating them—they hold together better and develop beautiful char marks.

Step 2: Marinate and Grill the Vegetables

• marinated vegetables from Step 1

Place the sliced zucchini and onion rings in the marinade, tossing gently to coat all pieces evenly.

Let them sit for 5-10 minutes to absorb the flavors while you preheat your grill to medium heat.

Once the grill is hot, arrange the vegetables on the grates and grill for about 5 minutes per side until they develop nice char marks and become tender.

I like to leave a little firmness in the vegetables so they don’t get mushy in the wraps.

Return the grilled vegetables to the bowl with any remaining marinade to keep them moist and flavorful.

Step 3: Warm and Assemble the Wraps

• 4 lavash
• 1/2 cup hummus
• 1 cup fresh baby spinach leaves
• grilled vegetables from Step 2
• 2 oz mozzarella

Gently warm the lavash over a dry skillet or directly over a gas flame for just 10-15 seconds per side—this makes them more pliable and prevents tearing during rolling.

Lay one warm lavash on a clean surface and spread about 2 tablespoons of hummus across the center, leaving a border on all sides.

Layer a handful of fresh spinach over the hummus, then divide the grilled vegetables evenly among the four wraps, distributing them down the center.

Top each with about 1/2 ounce of mozzarella cheese.

Step 4: Roll and Toast the Wraps

• assembled wraps from Step 3

Starting with one side, roll the lavash tightly around the filling, tucking in the sides as you go to create a neat package—think of it like a burrito.

Place a skillet or griddle over medium heat and lightly oil it or use a non-stick surface.

Once hot, place the wraps seam-side down in the pan and toast for about 2 minutes until golden and crispy, then carefully flip and toast the other side for another 2 minutes.

The toasting melts the cheese and adds a nice textural contrast to the soft vegetables.

Mouthwatering Grilled Vegetable Hummus Wraps

Delicious Mouthwatering Grilled Vegetable Hummus Wraps recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings: 4 wraps

Calories: 800

Ingredients Method

Ingredients

  

For the marinade

• 1 1/2 tbsp olive oil (I prefer Bertolli Extra Virgin for marinades)
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 3/4 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp garlic powder

For the wraps and filling

• 4 lavash (warmed slightly to prevent tearing)
• 2 zucchini (sliced into 1/4-inch thick planks for even grilling)
• 1 large red onion (cut into 1/2-inch thick rings)
• 1/2 cup hummus (I always use Sabra Classic for the creamiest texture)
• 2 oz mozzarella
• 1 cup fresh baby spinach leaves

Method

 

1. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, dried Italian seasoning, salt, and garlic powder until well combined. While the marinade rests, prepare your vegetables: slice the zucchini into 1/4-inch thick planks and cut the red onion into 1/2-inch thick rings. These uniform thicknesses ensure even cooking on the grill. I prefer to keep the onion rings intact rather than separating them—they hold together better and develop beautiful char marks.
2. Place the sliced zucchini and onion rings in the marinade, tossing gently to coat all pieces evenly. Let them sit for 5-10 minutes to absorb the flavors while you preheat your grill to medium heat. Once the grill is hot, arrange the vegetables on the grates and grill for about 5 minutes per side until they develop nice char marks and become tender. I like to leave a little firmness in the vegetables so they don't get mushy in the wraps. Return the grilled vegetables to the bowl with any remaining marinade to keep them moist and flavorful.
3. Gently warm the lavash over a dry skillet or directly over a gas flame for just 10-15 seconds per side—this makes them more pliable and prevents tearing during rolling. Lay one warm lavash on a clean surface and spread about 2 tablespoons of hummus across the center, leaving a border on all sides. Layer a handful of fresh spinach over the hummus, then divide the grilled vegetables evenly among the four wraps, distributing them down the center. Top each with about 1/2 ounce of mozzarella cheese.
4. Starting with one side, roll the lavash tightly around the filling, tucking in the sides as you go to create a neat package—think of it like a burrito. Place a skillet or griddle over medium heat and lightly oil it or use a non-stick surface. Once hot, place the wraps seam-side down in the pan and toast for about 2 minutes until golden and crispy, then carefully flip and toast the other side for another 2 minutes. The toasting melts the cheese and adds a nice textural contrast to the soft vegetables.