Outdoor Picnic-Inspired Grilled Vegetable and Hummus Wrap
A colorful grilled vegetable wrap with creamy hummus, perfect for family fun outings or relaxed outdoor meals. This Mediterranean-inspired sandwich and wrap recipe (vegetarian), ready in about 25 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 320 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
- 4 large flour tortillas
- 1 medium, sliced into 1/4-inch rounds zucchini
- 1 large, sliced into strips red bell pepper
- 1 small, sliced into 1/4-inch rounds eggplant
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup hummus
- 2 cups baby spinach leaves
- 1 tbsp lemon juice
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Equipment for this recipe
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Instructions
- Step 1: Preheat a grill or grill pan over medium-high heat. Toss 1 medium sliced zucchini, 1 large sliced red bell pepper, and 1 small sliced eggplant with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Grill vegetables in batches for 3-4 minutes per side, until tender and grill marks appear.
- Step 3: Remove vegetables and let cool slightly. In a small bowl, mix 1 cup hummus with 1 tbsp lemon juice for brightness.
- Step 4: Lay 4 large flour tortillas flat and spread about 1/4 cup lemon hummus evenly over each.
- Step 5: Distribute grilled vegetables evenly among the tortillas, then top with 1/2 cup baby spinach leaves per wrap.
- Step 6: Roll up tortillas tightly, folding in edges to enclose the filling.
- Step 7: Slice wraps in half diagonally and serve immediately or wrap tightly for a picnic.








