California-Style Veggie Wrap with Roasted Peppers and Hummus
A colorful vegetarian wrap loaded with smoky roasted peppers, creamy hummus, crisp lettuce, and fresh sprouts for a satisfying lunch. This american-inspired sandwiches & wraps (vegetarian) ready in about 30 minutes pairs large whole wheat tortillas, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 large whole wheat tortillas
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1/2 cup hummus
- 2 cups mixed salad greens
- 1/2 cup alfalfa sprouts
- 1/2 medium, thinly sliced cucumber
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Cut 1 large red bell pepper and 1 large yellow bell pepper into 1/2-inch strips. Toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper, then spread on a baking sheet.
- Step 2: Roast the peppers for 20 minutes, turning halfway, until skins begin to blister and peppers soften. Remove and let cool slightly.
- Step 3: Lay 2 large whole wheat tortillas flat. Spread 1/4 cup hummus evenly over each tortilla, leaving a 1-inch border.
- Step 4: Divide 2 cups mixed salad greens, the roasted peppers, 1/2 medium thinly sliced cucumber, and 1/2 cup alfalfa sprouts evenly between tortillas, layering the ingredients in the center.
- Step 5: Fold the sides of each tortilla over the filling, then roll tightly from the bottom up to form wraps. Slice in half diagonally and serve immediately or wrap tightly for a packed lunch.
Frequently asked questions
How long does California-Style Veggie Wrap with Roasted Peppers and Hummus take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover California-Style Veggie Wrap with Roasted Peppers and Hummus?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large whole wheat tortillas from drying out.
Can I substitute ingredients in California-Style Veggie Wrap with Roasted Peppers and Hummus?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale California-Style Veggie Wrap with Roasted Peppers and Hummus for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is California-Style Veggie Wrap with Roasted Peppers and Hummus vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
