Grilled Veggie Wraps Recipe

Why You’ll Love This Recipe

I love how versatile and nutritious these wraps are. Grilling brings out the natural sweetness in the vegetables, and the char adds an irresistible depth of flavor. It’s an easy way for me to eat more veggies without feeling like I’m missing out. They’re perfect for picnics, meal prep, or a quick weeknight dinner when I want something light but filling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Zucchini, sliced lengthwise

• Bell peppers (any color), sliced

• Red onion, sliced into rounds

• Mushrooms, halved or sliced

• Olive oil

• Salt and black pepper

• Garlic powder or Italian seasoning (optional)

• Large tortillas or wraps

• Hummus, pesto, or your favorite spread

• Optional add-ins: spinach, arugula, feta cheese, avocado, grilled tofu

Directions

1. I preheat my grill or grill pan over medium-high heat.

2. I toss the sliced vegetables with olive oil, salt, pepper, and any optional seasonings.

3. I grill the veggies in batches, turning occasionally, until they’re tender and have nice grill marks—usually 6–8 minutes total.

4. I warm the tortillas slightly to make them easier to fold.

5. I spread a layer of hummus or pesto on each tortilla, then layer on the grilled veggies.

6. I add any extra toppings I want, then roll up the wraps tightly and slice them in half to serve.

Servings and timing

This recipe makes 4 wraps and takes about 25 minutes total—10 minutes to prep and 15 minutes to grill and assemble.

Variations

I like switching up the veggies based on what I have—eggplant, asparagus, or sweet corn all work well. Sometimes I add grilled chicken or tofu for extra protein. For a spicy version, I use a chipotle spread or add roasted jalapeños. A drizzle of balsamic glaze or a spoonful of tzatziki gives the wraps an extra flavor boost.

Storage/reheating

I store leftover grilled veggies in the fridge for up to 4 days. If I’m making wraps ahead, I store them tightly wrapped in foil or parchment and keep them in the fridge for up to 2 days. I prefer to reheat the components separately and assemble fresh for the best texture, but the wraps also warm up well in a pan or sandwich press.

FAQs

Can I use a grill pan instead of an outdoor grill?

Yes, I use a grill pan or even a cast iron skillet on the stove when grilling outside isn’t an option.

What’s the best spread to use inside the wrap?

I usually go with hummus or pesto, but cream cheese, tzatziki, or even guacamole work great too.

Can I make these wraps gluten-free?

Definitely. I use gluten-free tortillas or lettuce wraps for a low-carb option.

How do I keep the wraps from getting soggy?

I let the grilled veggies cool slightly before wrapping, and I avoid overloading with spreads. Wrapping them tightly also helps.

Are these good for meal prep?

Yes, I grill the veggies ahead of time and store them separately. Then I assemble the wraps fresh to keep them from getting soggy.

Conclusion

These Grilled Veggie Wraps are one of my favorite go-to meals when I want something fresh, flavorful, and easy. They’re full of color, texture, and taste, and I love how adaptable they are to whatever’s in season. Whether I’m eating on the go or relaxing at home, these wraps never disappoint.