Sandwich Wrap with Sautéed Vegetables and Spiced Hummus

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A colorful sandwich wrap filled with tender sautéed vegetables and a flavorful spiced hummus spread, great for a quick, satisfying lunch. This mediterranean-inspired sandwiches & wraps (vegetarian) ready in about 20 minutes blends large whole wheat tortilla wraps, olive oil, medium, thinly sliced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 tortilla wraps
• 2 tbsp olive oil
• 1 medium, thinly sliced red bell pepper
• 1 small, sliced into half-moons zucchini
• 1/2 medium, thinly sliced red onion
• 2, minced garlic cloves
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup prepared hummus
• 1 cup baby spinach leaves
• 1/4 cup, crumbled (optional) feta cheese

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium thinly sliced red bell pepper, 1 small sliced zucchini, 1/2 thinly sliced red onion, and 2 minced garlic cloves. Sauté for 6-7 minutes until vegetables are tender and edges start to caramelize.
2. Step 2: Stir in 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 1 minute until the spices are fragrant.
3. Step 3: Warm 2 large whole wheat tortilla wraps in a dry skillet or microwave for 15 seconds to make them pliable.
4. Step 4: Spread 1/4 cup prepared hummus evenly over each tortilla. Divide the sautéed vegetables evenly over the hummus layer.
5. Step 5: Top each with 1/2 cup baby spinach leaves and 2 tablespoons crumbled feta cheese if using. Roll up tightly, folding in the edges as you go, and slice in half diagonally to serve.