Grilled Vegetable Tortilla Wrap (Printer-Friendly Version)
Charred vegetables, hummus, and toppings combine in a tortilla for a bright, healthy, and versatile warm-weather meal.
# What You'll Need:
→ Grilled Vegetables
01 -
2 bell peppers, assorted colors, seeds and membranes removed, cut into strips
02 -
1 large red onion, peeled and sliced into thick wedges
03 -
2 medium zucchini, trimmed and sliced lengthwise into planks about 1/4 to 1/2 inch thick
04 -
2 medium yellow squash, trimmed and sliced lengthwise into planks about 1/4 to 1/2 inch thick
05 -
1 medium eggplant, trimmed and sliced into 1/2 inch rounds
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1 cup asparagus spears, woody ends trimmed
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1 cup cherry or grape tomatoes, left whole
08 -
2 ears corn on the cob, shucked, left whole or cut into pieces
→ Marinade
09 -
1/4 cup extra virgin olive oil
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3 tablespoons balsamic vinegar
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2 tablespoons soy sauce or tamari
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2 cloves garlic, minced
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1 tablespoon fresh thyme, finely chopped or 1 teaspoon dried thyme
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1 teaspoon dried oregano
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1/2 teaspoon red pepper flakes, optional
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Kosher salt and freshly ground black pepper, to taste
→ Wrap Assembly
17 -
8 to 10 large tortillas, whole wheat, spinach, or plain flour
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1 cup hummus or preferred spread such as pesto or tzatziki
→ Optional Toppings
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1/2 cup feta cheese, crumbled
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1/3 cup Kalamata olives, pitted and halved
21 -
1/4 cup fresh parsley or cilantro, chopped
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1 cup alfalfa or radish sprouts
23 -
1 avocado, pitted and sliced
# Steps to Follow:
01 -
Thoroughly wash all vegetables. Cut bell peppers into strips, slice red onion into wedges, trim and slice zucchini and yellow squash lengthwise, trim and slice eggplant into rounds, trim asparagus, shuck corn, and leave cherry tomatoes whole.
02 -
In a large bowl or resealable bag, whisk together olive oil, balsamic vinegar, soy sauce or tamari, minced garlic, thyme, oregano, and red pepper flakes if desired. Season generously with kosher salt and black pepper.
03 -
Place all chopped vegetables, except cherry tomatoes and corn, into the marinade. Toss to coat thoroughly. Marinate for at least 30 minutes and up to 2 hours in the refrigerator for optimal flavor. Marinate tomatoes and corn separately or brush marinade on them during grilling.
04 -
Heat grill to medium-high (375–450°F). Clean and oil the grates to prevent sticking.
05 -
Working in batches, grill vegetables without overcrowding. Begin with bell peppers, onion, and eggplant, cooking 5–7 minutes per side or until tender and marked. Grill zucchini and yellow squash 3–5 minutes per side. Grill asparagus 3–5 minutes, turning occasionally. Grill corn 8–12 minutes, turning to char evenly. Grill cherry tomatoes on skewers or in a grill basket just until blistered, 2–4 minutes.
06 -
Allow grilled vegetables to cool slightly. Chop larger vegetables and cut corn kernels from the cob. Leave asparagus and cherry tomatoes whole or halve if preferred.
07 -
Heat tortillas on the grill for a few seconds each side or warm following package instructions, ensuring pliability for wrapping.
08 -
Spread a generous layer of hummus or desired spread evenly over each warm tortilla. Top with a mixture of chopped grilled vegetables. Add optional toppings such as feta cheese, olives, fresh herbs, sprouts, or avocado. Fold in sides and roll tightly from the bottom to seal.
09 -
Serve wraps immediately while vegetables are warm and tortillas are soft.
# Additional Tips:
01 -
For best flavor and texture, grill vegetables in small batches and avoid overcrowding the grill to promote caramelization rather than steaming.
02 -
To prevent soggy wraps, cool grilled vegetables slightly before assembly and avoid overfilling tortillas.
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Marinating vegetables for a minimum of 30 minutes enhances flavor; for more depth, allow up to 2 hours in the refrigerator.
04 -
Use vegan tortillas and hummus or dairy-free spreads if a completely plant-based dish is desired. Omit dairy toppings to maintain vegan status.