Garden-Fresh Grilled Vegetable and Hummus Wrap

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Colorful grilled seasonal vegetables layered with creamy hummus wrapped in a soft tortilla for a light, nutritious meal. This Mediterranean-inspired sandwich and wrap recipe (vegetarian), ready in about 30 minutes, pairs zucchini, red bell pepper, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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

• 1 medium, sliced into 1/4-inch thick rounds zucchini
• 1 large, cut into strips red bell pepper
• 1 small, cut into thick rings red onion
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 large flour tortillas
• 1 cup hummus
• 2 cups baby spinach leaves
• 1/2 cup, crumbled (optional) feta cheese

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Instructions

1. Step 1: Preheat grill or grill pan to medium-high heat (about 400°F). Toss 1 sliced medium zucchini, 1 large red bell pepper cut into strips, and 1 small red onion cut into thick rings with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Grill vegetables for 3-4 minutes per side until tender and grill marks appear, turning carefully to avoid breaking.
3. Step 3: Warm 4 large flour tortillas briefly on the grill for 20 seconds each to make them pliable.
4. Step 4: Spread 1/4 cup hummus evenly over each tortilla, then layer with grilled vegetables, 1/2 cup baby spinach leaves, and 2 tbsp crumbled feta cheese if using.
5. Step 5: Roll each tortilla tightly into a wrap, slice in half diagonally, and serve immediately for a fresh, satisfying meal.