Looking for a quick bite for lunch or a snack on the go? Try this roasted vegetable wrap with hummus loaded with creamy hummus, oven roasted vegetables and greens. It is a vegan and nut free dish.
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This quick and fuse free hummus vegetable wrap is perfect for packing in lunchboxes or for picnics. The best part is that it tastes delicious when served cold on warm summer days or lightly grilled and enjoyed warm on chilly winter days.
Table of Contents
Ingredients
- Vegetables: Lettuce, capsicum/bell pepper, zucchini/courgettes, lime juice and cherry tomatoes.
- Flatbread: I used a tortilla, but you can use any flatbread of your choice.
- Seasoning: Olive oil, salt, crushed black pepper and oregano.
See the recipe card for quantities.
Step By Step Instructions
Step 1: Preheat oven to 200 C (400 F).
Step 2: Place deseeded and diced capsicum (bell pepper), zucchini (courgettes), and halved cherry tomatoes on a lined baking tray.
Step 3: Add salt, pepper, oregano and olive oil.
Step 4: Mix well until vegetables are well coated.
Step 5: Spread seasoned vegetables evenly in a single layer.
Step 6: Put the tray in the oven and roast for 10 minutes.
Step 7: After 10 minutes, remove the tray from the oven and flip the vegetables using a spatula or a slotted turner.
Step 8: Put the tray back in the oven and roast for another 10 – 15 minutes or until vegetables start browning.
Step 9: Once done, take the tray out and set it aside.
Step 10: Warm the tortilla on both sides on a pan on the stovetop to make it pliable.
Step 11: Place it on a plate or wooden board. Spread hummus, leaving out the edges.
Step 12: Wash lettuce, shake off any excess water or pat it dry with a kitchen towel.
Step 13: Lay it in the middle of the tortilla.
Step 14: Now, place roasted vegetables on top of lettuce.
Step 15: Add a squeeze of lime juice over roast vegetables.
Step 16: Starting from the bottom, fold the tortilla, then fold both sides enclosing the filling. Now, roll it up tightly to form a wrap.
Step 17: Cut the wrap in half if you wish.
Enjoy a delicious and protein-rich roasted vegetable hummus wrap.
Substitutions and Variations
More Vegetables: Switch vegetables for a change of flavour. Try red onion, eggplant or squash. Make sure to use vegetables that have the same cooking time.
Flatbread: You can use chapati, moringa leaves paratha or spinach chapati instead of tortilla for an extra nutritional boost.
Spread: You can substitute plain hummus with flavoured ones.
Storage
Place each hummus wrap in cling film or parchment paper and wrap it up to prevent it from drying. Store in the fridge until ready to eat.
For a meal prep, store hummus and roasted vegetables separately. Assemble the wraps just before eating.
Tips and Tricks
Don’t Overfill: Ensure that you don’t overfill roast vegetables, as this can make wrapping difficult and messy.
Tortilla: Warm tortilla slightly until pliable and soft to make wrapping easier.
Hummus: Avoid spreading hummus all the way to the edge of the tortilla to make wrapping less messy.
Roast Time: The suggested roasting time may vary depending on the type of oven you use and its setting.
Single Layer: Spread vegetables on a baking tray in a single layer to ensure they roast well. If necessary, divide and roast them in batches.
Looking for other wrap recipes like this? Try these:
More Lunch Recipes
KEEP IN TOUCH
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📖 Recipe Card
Roast Vegetable Hummus Wrap
Looking for a quick bite for lunch or a snack on the go? Try this roast vegetable hummus wrap loaded with creamy hummus, oven roasted vegetables and lettuce. It is a vegan and nut free dish.
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Print Pin Rate Add to Collection Go to Collections Add to Shopping List Go to Shopping ListServings: 2 wraps
Calories: 186kcal
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1 Cup (or) ½ Zucchini/Courgette wash and chop into cubes
- ¾ Cup (or) ½ Green Bell Pepper/Capsicum wash, deseed and chop into cubes
- 5-6 Cherry Tomatoes wash and cut each into half
- Salt as required
- Crushed Black Pepper as required
- ½ Teaspoon Oregano
- 2 Teaspoons Olive Oil
- 2 Tortillas
- 4 Tablespoons Hummus
- 3-4 leaves Lettuce wash
- 1 Teaspoon Lime Juice
Instructions
Preheat oven to 200 C (400 F).
Place deseeded and diced capsicum (bell pepper), zucchini (courgettes), and halved cherry tomatoes on a lined baking tray.
1 Cup (or) ½ Zucchini/Courgette, ¾ Cup (or) ½ Green Bell Pepper/Capsicum, 5-6 Cherry Tomatoes
Add salt, pepper, oregano and olive oil.
Salt, Crushed Black Pepper, ½ Teaspoon Oregano, 2 Teaspoons Olive Oil
Mix well until vegetables are well coated.
Spread seasoned vegetables evenly in a single layer.
Put the tray in the oven and roast for 10 minutes.
After 10 minutes, take the tray out of the oven and flip the vegetables with a spatula or slotted turner.
Put the tray back in the oven and roast for another 10 – 15 minutes or until vegetables start browning.
Once done, take the tray out and set it aside.
Warm the tortilla on both sides on a pan on the stovetop to make it pliable.
2 Tortillas
Place it on a plate or wooden board. Spread hummus, leaving out the edges.
4 Tablespoons Hummus
Wash lettuce, shake off any excess water or pat it dry with a kitchen towel.
3-4 leaves Lettuce
Lay it in the middle of the tortilla.
Now, place roasted vegetables on top of lettuce.
Add a squeeze of lime juice over roast vegetables.
1 Teaspoon Lime Juice
Starting from the bottom, fold the tortilla, then fold both sides enclosing the filling. Now, roll it up tightly to form a wrap.
Cut the wrap in half if you wish.
Enjoy a delicious and protein-rich roasted vegetable hummus wrap.
Notes
Nutrition
Calories: 186kcal | Carbohydrates: 22g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 335mg | Potassium: 223mg | Fiber: 3g | Sugar: 2g | Vitamin A: 289IU | Vitamin C: 11mg | Calcium: 70mg | Iron: 2mg
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey.Read more
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I am a food blogger. I search for recipes and write to my blog. we have a small team of two people.
My Name is Shubham Patel And My partner name is Jenish Pateliya. we both work on this website.