Exchange Street Veggie Wrap with Spicy Avocado Sauce

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A fresh and vibrant vegetarian wrap filled with grilled seasonal vegetables and a creamy spicy avocado sauce. This American-inspired vegetarian recipe, ready in about 30 minutes, pairs large flour tortillas, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 flour tortillas
• 1 medium, sliced lengthwise into 1/4-inch strips zucchini
• 1 medium, sliced into strips red bell pepper
• 1 small, thinly sliced red onion
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 ripe avocado
• 1/4 cup Greek yogurt
• 1 tbsp lime juice
• 1 small, seeded and chopped jalapeño
• 1 minced garlic clove
• 2 tbsp chopped fresh cilantro
• 1 cup baby spinach
• 1/2 cup shredded carrot

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Instructions

1. Step 1: Preheat grill or grill pan over medium-high heat. Toss 1 medium sliced zucchini, 1 medium red bell pepper sliced into strips, and 1 small thinly sliced red onion with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Grill vegetables for 4-5 minutes per side until tender and grill marks appear, then remove from heat.
3. Step 3: In a blender or food processor, combine 1 ripe avocado, 1/4 cup Greek yogurt, 1 tbsp lime juice, 1 small seeded and chopped jalapeño, 1 minced garlic clove, and 2 tbsp chopped fresh cilantro. Blend until smooth and creamy.
4. Step 4: Warm 2 large flour tortillas briefly on the grill or in a dry skillet to make pliable.
5. Step 5: Spread about 2 tbsp of the spicy avocado sauce evenly on each tortilla, then layer with grilled vegetables, 1 cup baby spinach, and 1/2 cup shredded carrot.
6. Step 6: Roll up each tortilla tightly into a wrap, slice in half diagonally, and serve immediately with remaining avocado sauce for dipping.