Grilled Vegetable Tortilla Wrap

This Grilled Vegetable Wrap is my favorite answer to warm-weather meals Family gatherings always feel more relaxed when the grill is fired up and everyone gets to build their own custom wrap with just-picked veggies Each bite is a burst of smoky sweet flavor and the creamy layer of hummus brings it all home to a satisfying finish If you are searching for a healthy and crowd-pleasing way to use up summer produce these wraps are as fun to make as they are to eat and even the most staunch veggie skeptics in my house pile them onto their plates

The first summer I made these wraps was during a backyard cookout with my little ones Each of us chose our favorite toppings and the kids could not stop talking about the grilled corn and melty cherry tomatoes Now it has become an end-of-school tradition to celebrate longer evenings and the arrival of juicy garden produce

Ingredients

• Bell peppers: select red yellow or orange for sweetest flavor and maximum color Choose firm peppers heavy for their size
• Red onion: brings both sharpness and natural sweetness Pick an onion without soft spots
• Zucchini: look for small to medium squash that are firm with shiny skin for best grilling results
• Yellow squash: mild and subtly sweet Opt for unblemished bright yellow squash with smooth skin
• Eggplant: provides a hearty texture and soaks up flavors beautifully Choose a young eggplant with a glossy skin and no brown spots for less bitterness
• Asparagus: spears should be bright green and firm with tight tips They add a snap and fresh flavor
• Cherry or grape tomatoes: stay juicy and hold up well on the grill Pick tomato clusters with smooth skin and intense color
• Corn on the cob: for crunch and sweetness Plump kernels and fresh green husks mean the corn is ripe
• Olive oil: use a good extra virgin oil for bold taste and proper grilling
• Balsamic vinegar: gives a sweet tang Pick a thick syrupy vinegar for richness
• Soy sauce or tamari: deepens the flavor Tamari for gluten-free and organic low-sodium is a plus
• Fresh garlic: minced for bite Pick tight bulbs with no sprouting or mold
• Fresh thyme: chopped for earthy citrus notes Fresh is best but dried works in a pinch
• Dried oregano: contributes a mild herbal kick Choose a recent-dated jar for maximum aroma
• Red pepper flakes (optional): for heat Use fresh flakes to keep things lively skip if you prefer mild
• Salt and black pepper: season generously Opt for kosher salt and freshly cracked black pepper
• Large tortillas: pick whole wheat spinach or plain based on preference Choose fresh and soft tortillas that bend easily
• Hummus or other spread: for creaminess Homemade or store-bought Pick classic or flavored hummus or swap for pesto or tzatziki for variation
• Feta cheese, olives, fresh herbs, avocado slices, or sprouts (for extra toppings): All these boost texture and flavor If using feta look for blocks in brine for better creaminess and if adding avocado go for just-ripe fruit that yields gently to the touch

Instructions

Prepare Vegetables:

Thoroughly wash all produce Slice bell peppers into wide strips and remove seeds Slice red onion into thick wedges Cut zucchini and yellow squash lengthwise into planks about one quarter to one half inch thick Slice eggplant into rounds Salting eggplant slices for thirty minutes removes bitterness Pat dry before using Snap off woody ends of asparagus Shuck and halve corn cobs if needed Leave tomatoes whole

Make Marinade:

In a large mixing bowl whisk together olive oil balsamic vinegar soy sauce garlic chopped thyme dried oregano and red pepper flakes if desired Season generously with salt and black pepper

Marinate Vegetables:

Add vegetables except tomatoes and corn to the bowl or a sealable bag Toss well to completely coat Let marinate for thirty minutes or up to two hours in the fridge If marinating over thirty minutes cover and refrigerate

Preheat Grill:

Heat grill to medium high around three hundred seventy five to four hundred fifty degrees Use a grill brush dipped in oil or vegetable oil on a paper towel to grease the grates This keeps veggies from sticking

Grill Vegetables:

Grill in batches to avoid crowding Begin with onion bell pepper and eggplant Cook each three to seven minutes per side aiming for grill marks and tender crunch Next grill zucchini and yellow squash for three to five minutes per side Asparagus only needs about three to five minutes Corn needs eight to twelve minutes turning often Tomatoes go on last either skewered or in a grill basket for just a few minutes until blistered

Chop Grilled Vegetables:

Remove veggies from grill Let cool slightly Dice larger grilled veggies into bite-sized pieces Remove corn kernels from the cob Halve tomatoes and asparagus if desired

Warm Tortillas:

Gently warm tortillas either on the grill in a skillet or wrapped in a towel in the microwave Warm tortillas are softer and much easier to roll without tearing

Assemble Wraps:

Spread a generous spoonful of hummus or your chosen spread on each tortilla Add grilled veggies in an even layer Top with any extras like feta olives herbs or avocado Fold in the sides of the tortilla and roll up from the bottom Try not to overfill so the wrap holds together

Serve:

Enjoy the wraps fresh while the filling is still warm For easier eating slice wraps in half on a sharp diagonal

My favorite part about this wrap is the charred corn It always reminds me of the first barbecue I made for my partner right after moving in together I still love piling it in for just the right pop of sweetness and smoky flavor Last summer my kids declared the wraps were best with double tomatoes so now I always grill extra

Storage Tips

Store leftover grilled vegetables in a sealed container in the fridge for up to three days Keep tortillas and toppings separate to preserve freshness If assembling wraps in advance wrap tightly in parchment and plastic to prevent sogginess Reheat veggies gently in a skillet before building wraps

Ingredient Substitutions

Swap in portobello mushrooms or carrots for eggplant Use collard or lettuce leaves instead of tortillas if you want a low-carb version Nut free folks can sub white bean dip for hummus or skip cheese Try baba ghanoush as a smoky spread base With any changes taste and adjust the seasoning before building wraps

Serving Suggestions

Pair with a chilled cucumber salad or Greek potato salad for a full meal Serve cut into pinwheels for party platters or pop into lunchboxes with crunchy veggies Add a side of tangy slaw if you like a bit more crunch Sparkling water with lemon is my favorite refreshing drink pairing

Cultural and Seasonal Context

Grilled wraps are a summer classic in many Mediterranean and Californian homes Mediterranean flavors like olives feta fresh herbs and hummus make it a satisfying meal in any warm climate The bright colors just scream summer but you can grill root veggies like carrots parsnips or sweet potatoes in colder months

Seasonal Adaptations

Swap in grilled carrots parsnips or beets for fall flavor Try winter squash planks or roasted mushrooms in autumn In spring use grilled snap peas or baby zucchini for the freshest taste

Success Stories

My neighbor tried this wrap for a picnic and the kids were hunting for seconds before the adults Even my aunt who swore she liked only meat sandwiches devoured a wrap This dish has graced more than one potluck at our house always disappearing first

Freezer Meal Conversion

Grilled vegetables can be frozen in single portions Let them cool pack in freezer bags and squeeze out air Thaw in the fridge and warm gently in a skillet For an instant meal just assemble with a fresh tortilla and hummus from the fridge

These wraps are the highlight of summer eating Make them once and you will find yourself inventing new flavor combos with every season

Common Questions About Recipes

→ Can I use frozen vegetables for these wraps?

Frozen vegetables can work in a pinch, but fresh options provide better texture and grilling results. Thaw and dry frozen veggies thoroughly before grilling.

→ How can I make these wraps vegan?

Choose vegan tortillas and spreads, like plant-based hummus or pesto, and skip dairy toppings. Add avocado or vegan cheese as desired.

→ Can I grill the vegetables ahead of time?

Grilled veggies can be made 1-2 days in advance and stored in the fridge. Warm gently before assembling for best texture and flavor.

→ What are some alternatives to tortillas?

Use large lettuce or collard leaves for a lighter option, gluten-free wraps, or try pita and naan for a different twist.

→ How do I prevent the wraps from getting soggy?

Let vegetables cool a bit after grilling to release moisture and layer hummus first on the tortilla as a barrier. Assemble just before serving.