Herb-Roasted Vegetable Wrap with Hummus

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A portable, nutrient-packed wrap featuring roasted vegetables and creamy hummus, ideal for packing on a moving day or travel adventure. This Mediterranean-inspired quick recipe, ready in about 25 minutes, pairs zucchini, bell pepper, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 1 medium, thinly sliced zucchini
• 1/2, thinly sliced bell pepper
• 1/2 cup, halved cherry tomatoes
• 1 teaspoon olive oil
• 1/4 teaspoon dried thyme
• 1 large whole wheat tortilla
• 3 tablespoons hummus
• 1/2 cup baby spinach
• 1/4 cup, thinly sliced red onion

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 medium thinly sliced zucchini, 1/2 thinly sliced bell pepper, and 1/2 cup halved cherry tomatoes with 1 teaspoon olive oil, 1/4 teaspoon dried thyme, and a pinch of salt. Spread on a parchment-lined baking sheet and roast for 15-18 minutes until tender and edges are golden.
2. Step 2: Warm 1 large whole wheat tortilla in a dry skillet for 30 seconds. Spread 3 tablespoons hummus evenly over the tortilla, leaving a 1-inch border.
3. Step 3: Layer 1/2 cup baby spinach and 1/4 cup thinly sliced red onion over the hummus.
4. Step 4: Place the roasted vegetables (1 medium zucchini, 1/2 bell pepper, 1/2 cup cherry tomatoes) on top of the spinach, then roll the tortilla tightly into a wrap, tucking in the ends.